Season your veal steak with salt and pepper on both sides.

Put the veal steak in a vacuum bag.

Vacuum pack the meat.

Set your sous vide to 55.5 degrees Celsius (41 degrees Fahrenheit).

Place the meat in the water bath.

Let it cook for 2 hours. If your veal filet is not dry-aged, give it 2.5 - 3 hours instead.

Take your cooked veal filet out of the water bath when the time is up.

Unpack the meat from the vacuum bag and dry it well with a clean cloth. It is important to get it dried well so that it can get a good sear. Place your frying pan on the stove and turn it on full heat.

Add a bit of ghee to the pan when it is smoking hot. If you don’t have ghee, you can use a 1:1 mixture of oil and butter. The oil ensures a high temperature, while the butter provides a delicious nutty flavor to the sear.

Place the veal filet in the pan and let it flash fry for about 20 seconds on each side. Remember that the meat is already cooked in your sous vide, so it just needs to "kiss" the pan to get a sear.

Then, take the veal filet off the pan and place it on the cutting board. When cooking meat with the sous vide method, the meat does not need to rest afterward - it is ready to be sliced immediately. Slice the meat into pieces of appropriate thickness. Make sure to slice the veal filet against the grain. Serve.ghee