Couple of recent cooks

First time doing a roast 24 hours at 55°c (is it still a roast) and it was fantastic. Super tender.
Steaks were great too, scotch fillets 2 hours at 54°c, let them cool whilst frying the chips (about 15 – 20 mins) then seared. Apologies for the dodgy pic of the steak, I'd had a few wines by that stage.
*Bonus pic of mango Panna cotta