Thread: Sous vide
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Old 11-30-2015, 07:26 AM   #3
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Default Re: Sous vide

Same day, this time for dinner, I took a shot at Beef Tenderloin.
Seasoned with salt, pepper, and sprigs of thyme.
Cooked @ 130 for 90 min
Finished in cast iron skillet

Better sear this time, but still not perfect.
The carrots here were also cooked sous vide.
Tried to cook them in bourbon and maple syrup.
They were a fail. Cooked to perfection but the bourbon maple sauce was really bitter.
I need to work on the ratios for that one.
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