Filet w/ Herb Sauce & Balsamic Heirloom Tomatoes

Steak in the summertime. I wanted fresh, I wanted simple. Something that lets the ingredients shine. A big ol’ pile of herbs from the garden, wagyu filet, and the juiciest peak-summer heirloom tomatoes.

This comes together so quickly, yet feels truly decadent.

PREP TIME: 25 minutes (plus overnight dry brine)

COOK TIME: 2 hours in the sous vide, 2 min for the sear

Ingredients (2 servings)

Creamy Herb Sauce:

big handful of basil
big handful of parsley
big handful of baby spinach (helps maintain that super bright green color!)
small handful of mint (yes, these are measurements—sorry, all I got)
1 tbsp champagne vinegar
¼ cup crème fraîche
2-3 tbsp olive oil
pinch of salt + cracked pepper

Balsamic Tomatoes:

(2) large heirlooms, cut into chunks
1 tbsp aged balsamic
1 tbsp olive oil
fresh thyme
flaky sea salt
cracked pepper

Filet Mignon:

(2) 2” thick pieces of wagyu filet mignon
kosher salt
cracked pepper
sprig of thyme and/or rosemary

Step 1: Sous vide the filet

The night before, generously coat the filet with kosher salt and cracked black pepper. This is a “dry brine” that seasons from within while tenderizing (the already tender) filet. Worth the extra step!
Day of, vacuum seal the filets with a few sprigs of thyme and rosemary
Leave in the sous vide for 1.5–2 hours at 123°F (50.5°C). I usually let it go the full 2 hours, and it's very forgiving if you go a bit over. It won't overcook, though the texture can get slightly mushy if you really push it. That's the beauty of a sous vide!

Step 2: Blend the sauce

Blend everything together until smooth. Yup that’s it. Add a splash more oil or even water to thin as desired. I used my immersion blender, but a small food processor or bullet would work just as well.

Step 3: Macerate the tomatoes

Toss all the ingredients together about 5 minutes before serving. The salt and vinegar will essentially macerate the tomatoes and unlock all that umami goodness.

Step 4: Sear the filet

Remove from the bag, pat dry with paper towels.
Heat a stainless steel or cast iron pan until piping hot. If your filet has any fat around it, remove it and render it in the pan before searing as an alternative to oil. Beef tallow works great too.
Sear for just 30-45 seconds each side. You’re just looking for that golden crust. It’s already fully cooked.
Another sous vide perk: barely any resting. The steak is the same temperature throughout, so the juices stay put. Slice it more or less right away. Against the grain.