hi I'm Brad from williams-sonoma today I'm going to talk to you about one of my favorite cooking techniques Suvi sous-vide is actually one of those secret weapons that a professional chef has in their kitchen and now it's really easy for you to recreate those same results at home it's highly repeatable and it's almost impossible to screw up let me take you through the features of the Sancerre immersion circulator as you can see the unit is currently turned on and is preheating my water bath to 138 degrees Fahrenheit that's thirty temperature I've chosen to prepare our steak before we get there though I'll simply turn off the unit to show you a couple of the features power button on top there is a clip on the back of the unit that easily clips to any size vessel there's also a target temperature which if I press that button I can simply turn the top of the unit and that will adjust the temperature up or down to your desired degree you can also choose between Fahrenheit and Celsius now onto our recipe I'm gonna prepare a very thick filet mignon steak today and show you how easy this to do so the first thing I'm gonna do is just apply some simple seasoning some salt and pepper now that my steaks are seasoned I'm ready to go ahead and assemble my ingredients inside the bags any resealable freezer food safe bag is okay for shorter cooking techniques and then I'm gonna add just a few simple ingredients this one's just using a simple butter and some thyme and some shallot and we're good to go now as I go ahead and prepare the bag to place into the water you want to get as much of the air out as possible our recipe calls for us to leave this in here for about 60 minutes so we're gonna go ahead and let this cook and what we're done we'll come back and check in on how it did okay my steaks have been now cooking for about an hour and it's time to take them out they're ready to eat right away but I like to throw mine on the grill pan and give it some nice sear marks if you'd like at this point you could go ahead and add a little bit of extra seasoning a little extra salt or pepper right now after a quick sear on each side I'm ready to take those off let them rest for just a couple of minutes and then I'll go ahead and cut into them and show you the beautiful results my steaks have rested for a few minutes and it's time to go ahead and plate the knife slide stir it just like butter and you can see it's very evenly cooked all the way from edge to edge that's the beauty of sube you get really even texture and even cooking results all the way through even the thickest pieces of me there's so many recipes that you can use and replace the traditional cooking methods with sous-vide you can use it for all types of protein including chicken and beef and pork I hope you enjoy using the Sancerre immersion circulator please share your favorite recipe in our comment section below