I made a sous vide fillet today. This was from scratch. I had a whole tenderloin that I hand trimmed (holy fuck there's a lot of fat on that thing). Sliced off a chateaubriand (about 4" long, just inside of the fillet cuts). I placed it in a standard food saver bag after seasoning with salt and pepper, added in about 4 tbsp of Amish butter and a sprig of rosemary, some garlic cloves and a bay leaf. Also added some freeze dried thyme (all I had) before vacuum sealing. Placed it in 140 degree water and let it sit there for a couple hours. When I had all the sides done (confit Yukon gold footballs and steamed broccoli), I took the steak out and placed it into a screaming hot cast iron pan. While it seared, I torched it with one hand and spooned over melted butter in the other (basically dumped out the contents of the bag into the pan and used it to baste). Did that on all 6 sides. Holy..... Fucking..... Shit.... That steak was the single best thing I've ever eaten.... And I've eaten at some world class places (noma, French laundry, frantzen).... I'm an instant convert. This was amazing as fuck.