Roll out each filet and cover thoroughly with seasonings.  Flip, and cover the other sides.

Roll meat back up and put in a sous-vide bag.  Cook at 145F for 5hrs.

If not using immediately, shock in a bowl of cold water for 10 minutes, the put in the fridge for up to 2 weeks.

To finish for serving, bring to room temperature if meat was in the fridge.  Dice meat into 1/2″ pieces.  Heat oil in a skillet until shimmering. Add meat, and cook, stirring occasionally, until spices have bloomed and meat is crisp.

Enjoy with Israeli salad, rice, arugula, techina and amba, as you like!