The first thing we need to do is to prepare the water bath and set the Sous Vide Cooker at 55.6°C / 132°F.
Cut out of the Filet Mignon any excess fat, and rub with 1 tsp of olive oil, then insert it into the vacuum seal bag.
Add the juniper berries and the bay leaves. Seal the bag.
If the water has reached the target temperature, put the bag into the container to start cooking the Filet Mignon for 90 minutes for a Medium-Rare center.Cook the Filet Mignon for longer for more doneness.
While it's cooking (or waiting for the water to reach the desired temperature), let’s also start preparing the red wine sauce.
Pour 1 liter of red wine into a pot and put over low heat. Simmer until it has reduced a quarter.
We can start to work on our vegetables by dicing them into large pieces, 2cm x 2cm.
Take the chopped vegetables and boil them for 30 seconds each, and 10 minutes for the potatoes.
When the vegetables are done boiling, put on a skillet over high heat. Toss 1 tbsp of butter onto it and add the vegetables to sauteé for 5 minutes at medium heat. Leave to the side when done.
When the Filet Mignon is done cooking, let's sear the sides for that perfect charred exterior.
Put on a pan at high heat with 1 tbsp of olive oil. Take the Filet Mignon out of the bag and add a small pinch of salt and a pinch of black pepper.
Roast for 15-30 seconds per side. Season with more salt and pepper if you'd like.
The Filet Mignon is ready to be served. Add the red wine sauce and vegetables as a side dish.