strike is over? Lavendered need tenderloin sous vide

I had no idea that I could go so long without cooking!!  I did make a mother's day meal for my mother-in-law and my mother.  Since I am a mother too, and kind of just wanted to relax over the weekend, I made really simple dishes.  I got a lot of help from my Dad and my husband.  They peeled all the potatoes and asparagus and cleaned and chopped the mushrooms, not to mention washing all the pots.  We started with potato leek soup (which my husband graciously pureed), then mushroom ragout over creamy polenta, then salmon stuffed with asparagus, and finished with cupcakes.  My brother cut me off after my second glass of champagne, when I started raving about being on strike with the cooking thing.

Tomorrow is a big day.  I am cooking.  In fact I already started.  I made the confit biyaldi (the ratatouille recipe featured in the movie "Ratatouille").  We will have an amuse of scrambled scallops and caviar before this dish.  We will follow with truffled quail, from the movie "No Reservations."  Then my signature lavender filet mignon, salad and dessert.  I will serve hot chocolate as it was prepared in the movie "Chocolat," with beignets on the side.  I suppose I can give you my recipe for lavender filet mignon.

uncut beef tenderloin, about 6 - 8 oz per person

fresh cut lavender leaves

olive oil to drizzle

salt and pepper to taste

food-safe plastic wrap (without PVC)

thermometer

a pot that is large enough to submerge the entire tenderloin

a skillet large enough to sear the entire tenderloin

1 cup port wine

1 stick butter, cut into 1 inch cubes

salt and pepper to taste

Lay the tenderloin on a piece of plastic wrap that is large enough to wrap the filet in.   Drizzle with olive oil, sprinkle with salt and pepper and lay lavender leaves all over it.  Wrap very tightly, twist the ends and tie so they will remain closed when submerged in water.  Allow to marinate a few hours, or over night.

Fill the large pot with cold water, so that the filet can be submerged completely without overflowing.  Bring to 145 degrees F.  Add the filet (plastic wrap and all) and maintain the water at 140 degrees F for one hour or more until the internal temperature of the filet is to your liking (125 degrees for rare).  Remove the meat from the plastic wrap.  Heat the large skillet over high heat.  Sear the filet on all sides quickly and allow to rest.  Meanwhile, take the skillet off the heat and add the port wine.  Scrape up the good bits, then return to medium heat and reduce the wine to a syrupy consistency.  Turn the heat off and whisk in the butter one cube at a time.  Strain, adjust seasoning.  

Cut the filet into 3/4 inch thick slices and serve with a spoonful of port wine sauce.