Meal No. 2682: Sous Vide Filet Mignon

To start off last week, the Monday night meal was a combination of sous vide and grilling of filet mignon, complemented by roasted garlic-pecorino romano asparagus spears. And all that was quite good, but the star attraction was slices from my first making of a rustic boule. Following the simple no-knead techniques from Jim Lahey and the original article on it in the New York Times, I started that loaf the night before because it has a 20-hour rise time. 

I shaped it into an elongated loaf and tossed it into a pre-heated cast iron dutch oven.

It came out golden brown and gorgeous.

I thought the crumb would be more bubbled but it was still a spongy fresh interior nonetheless.

And it was pretty awesome served up with softened butter to go with that fine meal.

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Helpful Guidance from "The Food Lab's Complete Guide to Sous Vide Steaks," from J. Kenji López-Alt, Chief Culinary Consultant of SeriousEats.com. [Published 02 June 2015 / Updated 28 May 2020]

"No-Knead Bread," by Mark Bittman of the New York Times Cooking website. Adapted from Jim Lahey of the Sullivan Street Bakery.