This recipe made me LOVE Filet Mignon more!

Step 1

Start by seasoning your steaks with salt, freshly ground pepper and garlic powder. Remember to season your cutting board and roll your steaks to make sure you season every piece.

Step 2

Now vacuum seal them and cook them sous vide @ 129°F / 53°C for 2 hours.

Step 3

In a pan melt 1 tbsp of butter, then add 1 cup of diced sweet onions and cook them up until they are caramelized. Now add 1 can of roasted tomatoes and mix well to de-glaze the pan.

Step 4

Now with the heat on medium add 1 tbsp of garlic paste and 1 tbsp of tomato paste. Mix well and combine then add 1/2 cup of coconut milk and stir.

Step 5

Season it with salt and pepper to taste. Now add it to a blender and blend on high, then run it through a strainer (this step is optional) to make sure its nice and smooth.

Step 6

Once the steaks are done, take them out and pat them dry. Then using your flamethrower sear them to get a nice crust and also char up some pineapple slices.

Step 7

Now all thats left is to serve your steaks with some rice, some chard pineapple and your delicious curry sauce over top and enjoy your amazing CURRY FILET MIGNON!