I may be a filet convert after all my ribeye experience.
First time doing filet, steaks were frozen from Costco. 133 degrees for 2.5 hours. Transferred to ice bath, removed and patted dry and then salt and peppered up.
Seared in my cast iron skillet for 1.5 mins a side.
I wasn’t happy with the speed of my crust but then it looks like I really avoided any significant gray despite that sear time!
Then all four steaks back into the skillet, butter and coarse chopped garlic baste. Served with a simple red wine balsamic reduction (1/2 cups balsamic and red wine simmered with 1tbsp butter and 1tbsp brown sugar for about 20 mins). Gorgonzola was a really fantastic topping for these!
by Manonano512
4 Comments
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Nom
Looks good. What’s in your chopped salad?
Thanks for the great detail with the sous vide cook. Really helps others in the sub conjure up ideas.