Season your steak carefully with salt and pepper

Put the fillet steak in a sous-vide bag along with the herbs. If you are using a zip lock bag remove the air using water displacement. If not, use your vacuum sealer to close the bag

If you are cooking more than one steak, put each one in a separate bag.

Preheat the sous-vide to the temperature of your choice (53C in my case)

Immerse your steak and cook for a minimum of 45 minutes

Heat oil and butter in a heavy pan till sizzling nicely

Remove the steak from the sous-vide and carefully open the bag, reserving any juices and the herbs

Sear the steak on each side for 30 seconds to one minute

Put to one side to rest

Add the red wine to the pan and deglaze quickly. Add in the juices and herbs

Reduce down a little

Serve the jus with the steak