If one has made a delicious batch of creamy Caesar dressing and invested in bags of hearts of romaine, there's gotta be a string of salads for supper. On the Independence Day holiday this past Monday, I tossed prepped beef tenderloin filets into the sous vide immersion circulator and finished them off on a gloriously hot and smoky grill...resulting in perfectly flavored and perfectly medium rare filet mignon to slice and dice for topping a dressed Caesar salad. Gracious, it was glorious.
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