Filet mignon with black truffle butter. Filets are generally not as flavorful as other cuts, so I usually serve with a flavorful accompaniment such as a gorgonzola butter or green peppercorn sauce or wrap them in bacon. To really punch up the richness and flavor, you can cook the steaks sous vide with a tablespoon or two of truffle butter in the bag. Since the steaks cook at a low temperature, the truffle flavor doesn’t degrade nearly as much as it does if you cook it into a sauce. After the steaks have been cooked to your liking in the water bath, plunge them into ice water for 10-20 minutes to bring the core temperature down so that you don’t overcook them when browning. Then quickly sear them in a very hot pan. Serve with a disk of fresh, room temperature truffle butter on top.