Saturday a week ago, I pulled a sizable filet mignon from the freezer and dropped it into the sous vide immersion circulator. Meanwhile, I gave a long low-temped caramlezation to sliced sweet onions and then set about prepping Yukon gold potatoes to become roasted seasoned potato sticks of a sort. As dinnertime drew near, I buttered and toasted the buns. The steak was diced, sharp cheddar cheese thinly sliced, an extra slice of cheese from the American singles pack went on top...and it got a good toasting in the oven before the beef and cheddar melts sauce was added and the caramelized onions were piled high. It was gorgeous and messy and grandiose and glorious, and those roasted seasoned hand-cut fries were da bomb.
"Beef & Cheddar Melts Sauce," a Roediger House creation.
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