Sous Vide Filet Mignon With Dijon Mustard Spice Butter

For the Filet：
Step 1：
Set the Sous Vide Precision to 131°F /55°C.

Step 2：
Season the steak with salt, pepper and oil. Place in a large zipper lock and place the bag in the water bath. Set the timer for 3 hours.

Step 3：
When the timer goes off, remove the bag from the water bath.

Step 4：
Remove the steak from the bag and pat dry. Heat oil and butter in a pan over medium-high heat . Add the steak to the pan and sear on the both side until brown, about 30 seconds.

Step 5：
Remove steak from the pan and let rest for five minutes before serving.

For the Dijon mustard spice butter：
Softened butter put in to a small bowl, mix in the remaining ingredients. Roll the butter into a cylinder shape, using was plastic wrap and refrigerate.

Finishing Steps：
To serve, slice into rounds and placed on the warm food.