From a few nights ago. Filet mignon from my freezer beef. Cooked 2.5 hours @129f sous vide from frozen then put it into freezer afterwards while I got the grill going to sear it. Seared over charcoal as hot as I could get it. This cut wasn’t very thick so I wanted to make 100% sure I didn’t overcook it during the searing process which is why I cooled it down a bit before searing. Turned out fantastic.
if you really want to step up your filet game with sous vide try this
in a little ziplock bag add equal parts (bout 1/4 a cup or less if you're just cooking for yourself) gorgonzola cheese, butter and bread crumbs
toss that sealed bag in with the sous vide water and squish it around once in a while to mix it up
when you're steak is done and seared, lump that cheesey goodness on top of your steak and broil or torch or sear the cheese mix to carmelize it a little bit
it makes an amazing flavory crust on top
you're welcome
RecentGolden Era by Judge Judy
Stonks
by murphstahoe 
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