We set the Filet Mignon into the water bath (in a bag of course, air displaced by water so water touches as much steak surface as possible), then set the Sous Vide to 130ºF. Once the water hit 130ºF, we set the timer for an hour to officially start the cook. When the Sous Vide cook was finished, we removed them to pat them dry, and then generously salt and peppered them. We then seared them off in a smoking hot cast iron pan with a tiny bit of peanut oil. After about 1 minute and 15 seconds, we flipped the filets, put unsalted butter in the pan, and basted the heck out of them for about a minute. So after about 2 minutes and 30 seconds of searing heat, we removed them and put a bit of finishing salt on them. This method worked perfectly for Medium Rare-- without the guess work of typical cooking methods! The steaks weren’t mushy, which can happen if you overcook thin pieces of meat in a Sous Vide.