Sous vide wagyu, butter basted and (very) light sear, roasted red potatoes topped with a pan sauce of onions, shallots, garlic, beef stock and red wine, and roasted carrots with a ginger honey glaze. Paired with Ommegang Three Philosophers beer.
by j0kaff01
4 Comments
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Sous vide at 129 for about three hours, cooled in the fridge and then lightly seared/butter basted. I had a hard time getting my stove to bring my pan up to true searing temps.
Looks like it was seared over a heated argument
Don’t feed the trolls.