Instructions

• Preheat the sous vide to 134°F.
• Pat the 2.8oz fillet mignon steaks dry. Evenly season both sides with ½ tsp salt.
• Vacuum-seal the steaks in a single flat layer (leave a little space between them) or place each steak in a separate zip-top bag and use the water-displacement method to remove air.
• Submerge the sealed steaks in the 134°F water bath and cook for 2.5 hours (cook for 3.5 hours if cooking from frozen).
• While the steaks cook, make the tzatziki: heat a small pan over medium heat, add 1 tbsp olive oil and ½ tbsp garlic minced, and sauté, stirring, until the garlic becomes translucent but not brown. Remove the pan from heat and let the garlic–oil mixture cool.
• In a large bowl combine 32 oz Greek yogurt, the diced 1 medium cucumber (seeds removed and diced about ½"), the juice of ½ lemon, the cooled garlic–olive oil mixture, 1 tbsp fresh chopped dill, ¼ tsp salt, and ⅛ tsp pepper. Stir to combine, taste and adjust if desired, then chill in the refrigerator until serving.
• When the sous vide time is up, remove the bag from the bath. Optionally submerge the sealed bag in an ice bath for 5 minutes to cool the steaks before searing.
• Remove the steaks from the bag and pat them very dry with paper towels.
• Heat a large cast-iron skillet over medium-high heat until hot. Add 2 tsp olive oil. When the oil is hot and shimmering, add 1 tbsp butter and the steaks to the pan.
• Immediately sprinkle the steaks with ⅛ tsp salt, ⅛ tsp pepper and the remaining ½ tbsp garlic minced. Spoon the melted butter over the steaks while searing.
• Sear each flat side about 30 seconds, or until browned. Sear the edges as well to develop a crust, spooning butter over the steaks as you go.
• Transfer the finished steaks to a cutting board, sprinkle with 1 tsp fresh chopped parsley, and let rest for 5–10 minutes before slicing.
• Slice the steaks and serve with the chilled tzatziki sauce.