Optional step: If necessary, tie steaks around the edges with baker's twine to make a tight circular filet.
Liberally coat each filet with salt and pepper on all edges.
Peel garlic and smash into a flat disk. Place one one clove on each side of each filet.
Package the steak in the SV bag.
Sous vide steak at 129 degrees Fahrenheit for at least 45 minutes.
In a cast iron skillet, heat canola oil on high.
Remove garlic, and sear each steak on both sides for 1 minute each.
Let rest on a plate for 5 minutes. Top with a 1.5 T. dollop of gournay cheese.
Serve & #enJOY!