Serves 4

INGREDIENTS

• 4 pieces filet mignon (approximately 2-inches/5 cm thick)
• 2 teaspoons (10 ml) garlic powder
• 2 teaspoons (10 ml) onion powder
• Salt
• Pepper
• 1/2  cup (96 g) sugar
• 1 bottle (750 ml) red zinfandel
• 1 small red onion, peeled and iced

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to desired serving temperature: 120F/48F for rare; 134F/56.5C for medium rare; 140F/60C for medium; 150F/65.5C for medium well.)
2. In a sauce pan, reduce a bottle of red zinfandel with the sugar and the onion until it reaches a thick syrupy consistency.  Set aside.
3. Sprinkle the steak with garlic powder, onion powder, salt and pepper and put into a cooking pouch with a few spoons of the red wine reduction.
4. Evacuate as much air as possible and vacuum seal.
5. Submerge in the water oven to cook at desired serving temperature for 3 hours.
6. When cooking time has elapsed, remove filet from pouch, pat dry, and sear under broiler or on a hot grill just long enough to brown the surface.
7. Plate the filet with a selection of seasonal vegetables, if desired, and a drizzle of the red wine reduction.