It’s good to be home again with cats, access to my own kitchen, and my own bed. Tonight, I prepared two small filets in the Sous Vide apparatus – just the filets sprinkled with Dos Pendejos beef spices, a pad of butter each, and sprigs of Rosemary and Tyme from the spice garden. It looked like this – cooking for 2hr at 130F.
In the last 15 minutes of Sous Vide, I prepared a black currant and red wine reduction – the perfect sauce for this dish. Next time that I make this sauce, I will add a bit of AP flour as a thickener, I think.
When the Sous Vide was done, I seared the filets in a cast iron skillet for 1 min on each side. They looked like this.
The filets were plated with spuds that Susan had cooked in the oven during the last hour of the Sous Vide. The salad was prepared in the Deli area of our grocery store – the Central Market. The entire meal was yummy.
I hope that your New Year dinner was equally tasty and satisfying.
Yum!