Yet another lottery slip was drawn to determine what the next freezer-reduction menu item would be, and it came up with the glorious two words: "filet mignon." So the sous vide bath was set up and the prepped packages of steaks were tossed in and cooked to a perfect 125°F. I then pan-seared them in the hot cast iron skillet to finish them off. Alongside were garlicked olive oil asparagus spears and roasted spiced potatoes. 'Twas a fine Thursday night feast.
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