Sous Vide Filet Mignon Recipe with Blue Cheese Mousse

For the Filet Mignon

At least 2 to 3 hours before serving

Preheat a water bath to 131°F (55°C).

Salt and pepper the steak then sprinkle with the garlic powder. Place the steak in a sous vide bag, add the Worcester sauce, then seal. Cook the filet mignon until heated through, about an hour for a 1" (25mm) steak or 3 hours for a 2" (50mm) steak.

For the Blue Cheese Sauce

At least 10 minutes before serving

Blend all of the ingredients together until smooth. The cheese sauce can be stored in the refrigerator for a day or two.

For the Sherried Mushrooms

30 minutes before servings

Clean and de-stem the mushrooms then cut into large pieces. Heat the oil over medium heat then add the onion and garlic. Cook until the onion is translucent, about 10 minutes. Add the mushrooms and rosemary then cook, stirring occasionally, until the mushrooms are tender. Add the sherry and cook until the sherry has evaporated. Stir in the butter until it melts. Remove from the heat and stir in the lemon juice.

To Assemble

Lightly salt the outside of the filet mignon then quickly sear it until the meat is just browned.

Place the filet mignon on a plate with the sherried mushrooms. Top the steak with the blue cheese sauce then sprinkle some rosemary leaves on top.

Modernist Notes

For an upscale modernist take you can turn the blue cheese sauce into a thick foam using a whipping siphon. Omit the olive oil and increase the heavy cream to 3/4 cup. Blend everything together then pour it into a whipping siphon. Seal and charge the siphon then dispense onto the steaks. The blue cheese foam can be made a day or two ahead of time and stored in the refrigerator.