Tonight’s dinner began with an early appetizer of papaya with lime. Susan served it up while our filets were getting the sous vide treatment. It’s been quite a long time since we had papaya. It was a treat.
The filet mignon was prepared using the Anova immersion circulator set at 139.5F for an hour. It was finished on the grill to reach a perfect sear on an otherwise medium rare steak served with leftovers roasted peewee potatoes. The salad was a lovely combination of spinach leaves, bleu cheese crumbles with walnuts, and supremes of mandarin orange. Yummy.
Looks very lovely! Bet you both enjoyed!
It was a treat for sure. 🙂