Been doing a lot of cooking with the sous vide lately. This cook was at the firehouse last week. First order of business was to get the sous vide cooker up and running to temp. (125*F).
Next was to trim the back straps, lightly season with a dash of worcestershire sauce, sea salt, and black pepper, then sear whole pieces in a blazing hot cast iron skillet in bacon fat.
Once the meat was all sealed up in vacuum bags and in the sous vide cooker, it was time to let them cook for a couple hours before getting the sides together. (total of 3.5 hours on the backstraps).
The bacon was for the broiled brussel sprouts.
Sprouts
bacon crumbs
caramelized onion
feta cheese
3~4 TBSPs. fig and pepper jelly for a glaze
sea salt and black pepper
When the backstrap was done cooking in the sous vide bath, the steaks were cut 1 1/4" thick and seared on the cut edge in a cast iron skillet with butter...then plated immediately.
The plate:
Sous vide backstrap with demi-glace, wine and mushroom reduction; fig and pepper jelly glazed brussel sprouts with bacon and feta crumble; steamed fresh carrots; and pasta
So tender you could almost cut it with a fork! This was even more tender than some beef filet Mignon I have had!
It was a fantabulous meal! Top notch and one that we will definitely be doing again.
Next was to trim the back straps, lightly season with a dash of worcestershire sauce, sea salt, and black pepper, then sear whole pieces in a blazing hot cast iron skillet in bacon fat.
Once the meat was all sealed up in vacuum bags and in the sous vide cooker, it was time to let them cook for a couple hours before getting the sides together. (total of 3.5 hours on the backstraps).
The bacon was for the broiled brussel sprouts.
Sprouts
bacon crumbs
caramelized onion
feta cheese
3~4 TBSPs. fig and pepper jelly for a glaze
sea salt and black pepper
When the backstrap was done cooking in the sous vide bath, the steaks were cut 1 1/4" thick and seared on the cut edge in a cast iron skillet with butter...then plated immediately.
The plate:
Sous vide backstrap with demi-glace, wine and mushroom reduction; fig and pepper jelly glazed brussel sprouts with bacon and feta crumble; steamed fresh carrots; and pasta
So tender you could almost cut it with a fork! This was even more tender than some beef filet Mignon I have had!
It was a fantabulous meal! Top notch and one that we will definitely be doing again.
