On Tuesday a week ago, the lottery drawing to help whittle down the overstocked freezer produced a slip for filet mignon, so the vacuum-sealed and prepped portions were pulled out and gently cooked to 120°F in the sous vide immersion circulator that afternoon...and then finished nicely on the hot grill. Spiced baby potatoes and garlicked asparagus cuts made it a total affair of the appetites.
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