This evening’s dinner was Sous Vide filet mignon with a red currant wine sauce. This version of the currant wine sauce is a bit more complicated than the one for the duck legs. It’s from a geophysicist, after all. The sauce is thicker and richer than the duck leg recipe, and it was absolutely delicious.
The filets were sous vide medium rare with butter, chopped garlic and rosemary from the backyard, and finished on the outdoor grill. The accompaniments were a roll of Portuguese water bread and Mexican elote (corn on the cobb with butter, Tajin, and grated Cotija cheese).
I admit that this meal was something of a production, but it was worth it. We are stuffed. I have enough sauce for another dish – maybe in a couple of days.
