Instructions

1. Fill a water bath with water and preheat to 130°F (54°C). It usually buzzes or notifies you when it’s preheated.
2. Place each fillet steak into individual sous-vide bags and add a tablespoon of olive oil, a sprig of rosemary, and a sprig of thyme into each bag. Use a vacuum sealer to seal both bags under full pressure.
3. Place the bags into the preheated water bath, ensuring they are fully submerged under the water. Leave in the water bath for 35 minutes.
4. Remove the bags from the water bath and allow to rest for 10 minutes before opening. Discard the bags and the herbs.
5. To finish, heat the olive oil in a pan and once very hot, sear the outsides of both steaks for 20-30 seconds on each side to get some good color and caramelization.
6. Season with salt and freshly ground black pepper and serve immediately with your favorite side.