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Sous vide Filet tonight...

3,169 Views | 11 Replies | Last: 7 yr ago by biobioprof
DiskoTroop
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Got a circulator for my birthday in September. Have done eggs and some doves in it so far but haven't tried steak yet!!

Got a couple of filets tonight to play with it.

Kosher salt, black pepper, thyme and rosemary, little olive oil:



Setting my circulator at 53.5* C for a Mid-Rare doneness and will finish it in a cast iron skillet.



Sautd mushrooms and onions along with it:



Got a few min left on the sous vide then I'll sear it off in a cast iron skillet. Will post a first cut picture and a "composed plate" picture after I eat!
DiskoTroop
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Oh it's good....
beb06
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AG
I love steaks with my Anova. Especially some high quality dry aged strips.
EEAg07
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AG
Looks good! That's a thick steak. How long did it take?
752bro4
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AG
Filet served on a paper plate
chipotle
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Where's the a-1?
DiskoTroop
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Did it for 2.5 hours at 53.5* C

As for the paper plates, I wasn't trying to impress anyone tonight. Just having some fun with it.

And A1? Seriously? When I've got mushrooms and onions? Negative.

It would have been Pickapeppa had I used any sauce at all though.
terradactylexpress
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Unless you were camping I don't understand the use of paper plates either.


I've always heard that you have to be careful with herbs when vac sealing, was it overpowering with that amount?
DiskoTroop
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Well I didn't vacuum seal. It was just a sturdy ziplock bag that I close pinned the top to the lip of the pot. It wasn't over powering at all. Nice flavor but mild. It was dry Rosemary though. The thyme was fresh.
Duncan Idaho
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53.5? You leave it in the fridge? Or you one of them metric loving librals?
BarryProfit
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Do you know what they call a quarter pounder with cheese in France?
fta09
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AG
Been thinking of getting an Anova for a while...Christmas is coming up.
biobioprof
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phideaux_2003 said:

Well I didn't vacuum seal. It was just a sturdy ziplock bag that I close pinned the top to the lip of the pot. It wasn't over powering at all. Nice flavor but mild. It was dry Rosemary though. The thyme was fresh.
Filets are notorious for the tradeoff between flavor and tenderness, and one of the great things about sous vide is that you can get tenderness from a much cheaper cut (like chuck) by holding it longer at the same temp you used. A hunk of chuck that traditionally would be braised like a pot roast can be held at medium rare for 8 hours or longer to give something pretty impressive.

The other thing I do is give a bit of an umami boost by adding a dash of soy and or fish sauce to the bag.
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