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Alpedhuez55 · 01-03-2017, 10:09 AM

I did my second cook on New Years Eve . This was a top sirloin steak that I used to make Steak au Poivre. The steak was cooked for 2 hours at 131 and came out as tender as a fillet. Moist and very tender. There were not a lot of juices left in the bag, but it was enough to make the sauce. I served it with a loaded baked potato. Then some Tres Lehes Cake followed buy a CAO American Torpedo to take me up to Midnight!!!!

Now I need to decide what to make next!!!

01-03-2017, 10:09 AM	#378
Alpedhuez55 Fat Bastard Join Date: Oct 2008 First Name: Michael Location: Taylors, SC Posts: 115 Trading: (8)	Re: Sous vide I did my second cook on New Years Eve . This was a top sirloin steak that I used to make Steak au Poivre. The steak was cooked for 2 hours at 131 and came out as tender as a fillet. Moist and very tender. There were not a lot of juices left in the bag, but it was enough to make the sauce. I served it with a loaded baked potato. Then some Tres Lehes Cake followed buy a CAO American Torpedo to take me up to Midnight!!!! Now I need to decide what to make next!!!