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1
Trim beef to uniform thickness; slice into 4 equal steaks of 150g each.
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2
Combine red wine, beef stock, shallot, mustard, thyme, salt, and pepper in marinade vessel.
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3
Seal steaks with marinade in vacuum-seal bags; remove air using chamber vacuum sealer to 90 kPa pressure.
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4
Compress for 30 minutes at room temperature, inverting halfway through; the vacuum pressure rapidly distributes marinade and opens meat fibres.
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5
Remove steaks from bags and pat dry; reserve marinade.
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6
Heat olive oil in cast iron to 60°C surface; sear steaks 90 seconds per side for medium-rare; rest 4 minutes.
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7
Reduce reserved marinade by half in saucepan; spoon over plated steaks with fleur de sel.