Cooked the tenderloin for 3 hours at 132, then back in the fridge overnight, wrapped in prosciutto and mushroom duxelles the next day, back in the fridge overnight, and then wrapped in puff pastry and oven at 350 until golden brown.
Served with Sous vide mashed potatoes, Madeira wine sauce, roasted asparagus, and golden beats.
by SaberX0000
3 Comments
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IB4 everyone points out the undercooked pastry
Bangin’, would smash.