Sous Vide Roasted Garlic Peppercorn Steak

Ingredients:

Valentines Dinner

• 2 Filet Mignons
• Char Crust Roasted Garlic Peppercorn
• 2 Tbsp Butter, divided

Parmesan Mash

• 3 Russet Potatoes
• 1 ½ Cups of Milk
• 5 Tbsp. Butter
• 2 tsp Salt
• 2 Tbsp. Parmesan Cheese

 Caramelized Compound Butter

• 1 Sweet Onion, sliced
• 2 tsp salt
• 1 tsp pepper
• 2 garlic cloves, minced
• 1 stick Butter, room temp
• 1/4 Cup Chopped Parsley
• 1/2 Tbsp. Roasted Garlic Peppercorn

Instructions:

1. Coat filets with Char Crust.
2. Sous vide: Seal with 1 Tbsp butter and cook at 132°F for 1 hour.
   1. Alternative in Oven: Bake at 225°F for 45–60 minutes, until internal temp reaches 125–130°F.
3. Slowly caramelize onions (about 25–30 minutes). Add garlic during the last 2 minutes.
4. Cool, then mix with softened butter, parsley, seasoning, salt, and pepper. Roll into a log and chill.
5. Cut the potatoes into 1/2 inch pieces. Place into a pot and cover with just enough milk to cover them. Turn on the heat and bring to a boil. Cook for 10-15 minutes until fork tender.
6. Drain the potatoes. Return to the pot and add butter, parmesan, and salt. Mix until desired constancy is reached.
7. Pat steaks dry. Sear in a hot cast iron skillet with oil, about 1 minute per side. Add remaining butter and baste. Rest 5–10 minutes.
8. Top with a slice of compound butter and serve with mash and a green vegetable.