Start by seasoning the filet mignon steaks with 1 tsp salt and 1 tsp pepper. Don’t be shy with the seasoning; it enhances the flavor of the meat.
Place the seasoned steaks in a vacuum seal bag. Drizzle 2 tsp olive oil over the steaks and add 1 tbsp garlic, minced. Vacuum seal the bag tightly to ensure no water enters during the sous vide process.
Fill a large pot with water and attach your sous vide precision cooker. Set it to 130°F (54°C) for medium rare. Once the water has reached the desired temperature, submerge the vacuum-sealed steaks into the water bath. Cook for 1 hour.
While the steaks are cooking, prepare the tzatziki sauce. In a mixing bowl, combine 32 oz Greek yogurt, 1 medium cucumber, diced, 1 lemon, juiced, 1 tbsp dill, fresh, chopped, 1 tsp salt, and 1 tsp pepper. Mix well and refrigerate until ready to serve.
Once the steak has finished cooking, remove it from the sous vide bag and pat it dry with paper towels. Heat a skillet over medium-high heat and add 1 tbsp butter and 1 tbsp olive oil. When the butter is melted and foamy, add the steak to the skillet. Sear for about 1-2 minutes on each side until a golden-brown crust forms.
Slice the filet mignon and place it on a plate. Add a generous dollop of tzatziki sauce on the side, and sprinkle with 1 tsp parsley, fresh, chopped for garnish. Enjoy your Sous Vide Filet Mignon (Medium Rare) With Tzatziki Sauce!
