1. Attach the wand to large pot filled with water. Set to 138°F.
2. Pat dry, then season with salt and pepper.
3. Place in sous vide bag with fresh herbs and a splash of olive oil.
4. Seal bag and place bag into hot water. Cook for 90-120 minutes.
5. Remove from bag and pat dry.
6. Preheat skillet over medium-high.
7. Brown 1 minute on each side.
8. Add 1 tbsp butter for darker sear.
9. Set aside and tent with foil.

Make the Sauce.

1. Heat butter in the same skillet over medium.
2. Add mushrooms and shallots. Cook for 2 minutes.
3. Add brandy. Cook for 2 more minutes.
4. Mix broth and cornstarch separately. This will prevent lumps.
5. Add mixture and bring to boil. Stir 3 minutes until thickened.
6. Then, carve beef. Serve with sauce and enjoy!