These are three packages of 9 -10 3 oz filet mignon for a party. Does this look safe? Are there any issues here with having multiple steaks side-by-side? I am looking to have them all perfectly, medium rare and just give them a quick high temperature sear before serving. It is a part of a wine pairing tasting.
by 808Da_Bears
6 Comments
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looks great to me! What temperature are you thinking?
No problem at all with meat side by side in the bag. It’s if you stack their thickness when things change and you’d have to change timing.
Your first mistake is cooking it at all lol. Just like salmon and tuna belly, beef tenderloin should be eaten raw. In my opinion of course. But if you can cook a tenderloin roast what would be any different with a bunch of them put together? It’s just a roast with slices in it now.
What time do we come over? Enjoy!
I’m assuming they are thin. I would go lower temp so you can get a better sear. Like 118. If they’re all head and tail end and have some height 128 sounds good.
At least that’s the temps for whole tendloon roasts and what we set the probe cook on the combi to for heating after searing.