Ingredients

Steaks

• 2 beef filets, about 1 1/2 inches thick

• salt and pepper

• 2 small sprigs rosemary

• 2 cloves garlic

• 2 Tablespoons butter

Sauce

• 1 Tablespoon avocado or other neutral oil

• 2 Tablespoons minced shallot

• 1 teaspoon tomato paste

• 2 Tablespoons Cognac

• 1/4 cup heavy cream

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon fish sauce

• minced parsley, for garnish

Instructions

Season and Bag

Season the steaks liberally with Kosher salt and freshly cracked black pepper. Place them in an appropriately sized vacuum-seal bag or zip-top bag large enough to fit both steaks. Divide the rosemary, garlic, and butter between the steaks. Seal the bag using a vacuum sealer according to the manufacturer’s instructions (vacuum level three, seal level three if using a Wolf vacuum seal drawer). If using a zip-top bag, remove as much air as possible.

Sous Vide in Convection Steam Oven

Open the Wolf Convection Steam Oven and place the bag on the wire rack in rack position two. Close the oven. Select “Sous Vide” mode, then press the temperature button. Program the temperature to one hundred thirty-five degrees, press “Set,” then press “Start.” Set a timer for two and a half hours. For different levels of doneness, see the Chef’s Note below.

Remove and Dry

When the steaks are done, remove them from the bag. Discard the juices, then pat the steaks dry with a paper towel.

Sear and Prepare Sauce

Preheat a large skillet over medium-high heat for two to three minutes. Add the oil and swirl to coat the bottom of the pan—the oil should show small wisps of white smoke. Add the steaks and sear for one to one and a half minutes per side. Transfer to a plate and tent with foil.
Add the shallot to the pan and sauté over medium-high heat until golden, about two to three minutes, stirring once or twice. Stir in the tomato paste and cook for about one minute, or until the color has darkened slightly.

Turn off the heat, add the Cognac, and stir to deglaze. Step back from the pan and carefully ignite the Cognac. Let the flames burn out, then return the pan to medium-high heat and cook for one to two minutes, or until the Cognac is nearly evaporated.

Stir in the cream, mustard, Worcestershire sauce, and fish sauce. Cook until slightly thickened, about one to two minutes.

Slice the steaks, spoon the sauce over the top, and garnish with parsley.

Chef’s Note

One hundred twenty-five degrees for rare, one hundred thirty to one hundred thirty-five degrees for medium rare, one hundred thirty-five to one hundred forty-five degrees for medium, one hundred forty-five to one hundred fifty-five degrees for medium well, and one hundred fifty-five to one hundred sixty-five degrees for well done. Set a timer for two to four hours—the longer the cook time, the more tender the steak will be.