Sir Charles with red wine sauce

131 degrees for 24 hours. Seared with a coat of mayo and in canola oil on a cast iron for 2 minutes a side and then 1 min for the edges. Rested for 10 minutes and then recrisped with hot oil and butter with aromatics (shallots, garlic, rosemary, thyme). Made a red wine sauce to go with it which consisted of making a roux and then adding fried garlic and shallots, red wine, rosemary, thyme, and beer stock. Turned out so good!