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Reverse seared tenderloin au poivre with sous vide asparagus, mushrooms and roasted potatoes

submitted by DestroyerofSquirrels to Food 2 monthsFeb 10, 2024 20:47:26 ago (+16/-0)     (files.catbox.moe)

https://files.catbox.moe/bkg7s0.JPG



34 comments block

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[ - ] Spaceman84 3 points 2 monthsFeb 10, 2024 22:25:29 ago (+4/-1)

Sous vide is marinating your food in plastics. Learn how to cook.

[ - ] Ragnar 3 points 2 monthsFeb 11, 2024 00:11:02 ago (+3/-0)

Oh I didn’t read sous vide. Yes, I can’t understand how people cook their food in plastic and feel proud. The same people will avoid receipts because of bpa (rightfully)

[ - ] observation1 1 point 2 monthsFeb 11, 2024 03:07:12 ago (+1/-0)

huh. I didnt think about the receipts.

[ - ] BigNiggaDonnie 3 points 2 monthsFeb 11, 2024 08:06:34 ago (+3/-0)

ooooooo this niggas been touching receipts ooooo this nigga gay

[ - ] DestroyerofSquirrels [op] 0 points 2 monthsFeb 11, 2024 13:17:54 ago (+0/-0)

lol what you prefer they email them to you?

[ - ] DestroyerofSquirrels [op] 0 points 2 monthsFeb 11, 2024 13:19:01 ago (+0/-0)

it was just the asparagus lol. plus the bags are fine until 180 Fahrenheit, then it would be leeching.

[ - ] DestroyerofSquirrels [op] 2 points 2 monthsFeb 10, 2024 22:48:28 ago (+2/-0)

Can't really argue there, but some things can be done in glass too

[ - ] observation1 2 points 2 monthsFeb 11, 2024 03:19:59 ago (+2/-0)

If you want to introduce glass then lean toward liquidy recipes such as coq au vin

Also follow this guy's advice:

https://anovaculinary.com/blogs/blog/5-tips-for-precision-cooking-in-canning-jars

[ - ] DestroyerofSquirrels [op] 1 point 2 monthsFeb 11, 2024 13:17:12 ago (+1/-0)

Might actually try that. I wonder if I could do red wine short ribs like that. but I do like using my Dutch oven for those type of dishes.

[ - ] Fascinus 3 points 2 monthsFeb 10, 2024 22:20:21 ago (+3/-0)

Looks great!

Huge fan of the reverse sear. Did a standing rib roast that way for the first time last Christmas and it was the best I'd ever prepared.

As for the sous vide, I'm definitely a fan of immersion and I've never tried it simply because I have serious concerns about cooking with any sort of plastic.

Is there a method you are aware of that can be used without plastic bags?

[ - ] Ragnar 2 points 2 monthsFeb 11, 2024 00:13:12 ago (+2/-0)

Stay away from plastics. And non stick. I am almost paralysed from non-decisions on cooking pans because I refuse to buy non stick and plastic

[ - ] Fascinus 3 points 2 monthsFeb 11, 2024 00:22:30 ago (+3/-0)

Solid advice, brother!

I avoid plastics as much as possible and do not use non-stick cookware.

That's why I've avoided sous vide even though it seems like a great cooking method.

[ - ] TheYiddler 2 points 2 monthsFeb 11, 2024 06:03:33 ago (+2/-0)

Sous vide can be done with a canning jar. But you'll need a lot of marinade to get conductive contact with the outer bath.

Could repurpose that marinade for the veggies.

[ - ] DestroyerofSquirrels [op] 1 point 2 monthsFeb 10, 2024 22:49:41 ago (+1/-0)

For steak sadly no, now I'm trying to figure out another way for proteins too. Reverse sear is the shit.

[ - ] BigNiggaDonnie 1 point 2 monthsFeb 11, 2024 08:05:27 ago (+1/-0)

at least say no homo if you're gonna talk like that OP

[ - ] DestroyerofSquirrels [op] 0 points 2 monthsFeb 11, 2024 13:09:57 ago (+0/-0)

No homo

[ - ] Sal_180 1 point 2 monthsFeb 11, 2024 03:31:17 ago (+1/-0)

Hope you learned something about upgoat users after posting this lol.

Looks great btw

[ - ] DestroyerofSquirrels [op] 0 points 2 monthsFeb 11, 2024 13:11:34 ago (+0/-0)

That food gets them talking and critiquing (which I'm fine with) lol.

[ - ] Ragnar 1 point 2 monthsFeb 11, 2024 00:09:19 ago (+1/-0)

Excellent! But I disagree with the poivre, steak doesn’t need any sauce. Meat is tasty on its own without a damn thing

[ - ] DestroyerofSquirrels [op] 0 points 2 monthsFeb 11, 2024 01:58:12 ago (+0/-0)

Gotta switch it up once in awhile, I prefer ribeye as my steak cut.

[ - ] Ragnar 1 point 2 monthsFeb 11, 2024 10:46:11 ago (+1/-0)

Ribeye über alles, brother

[ - ] NeedleStack 1 point 2 monthsFeb 10, 2024 21:55:56 ago (+1/-0)

Looks delicious! Mind sharing the recipe?

[ - ] DestroyerofSquirrels [op] 1 point 2 monthsFeb 10, 2024 22:19:40 ago (+1/-0)

Give me a second, the wife makes the sauce, I know it's heavy cream, 2 shallots, 2-3 garlic cloves, cognac/brandy, black pepper. The rest I can share from memory. The tenderloin I did in a smoker, 225 until internal temp hit 115 than I bumped up the heat to 500 and flipped them once and got them to about 130 internal sliced them for plating, asparagus washed then salt pepper and butter sous vide at 169 for 15 minutes, potatoes were those ones you buy and shoved in the microwave

[ - ] Fascinus 2 points 2 monthsFeb 10, 2024 22:22:36 ago (+3/-1)

All that care in preparation and then you nuked the spuds?

To each their own, I suppose.

Good show in any event.

Thanks for sharing :)

[ - ] TheYiddler 3 points 2 monthsFeb 11, 2024 06:06:59 ago (+3/-0)

Nuking whole potatoes for about six minutes can shave off an hour of cooking time in the oven. Pop it the oven for twenty minutes to crisp the skin. Great if in a hurry.

[ - ] DestroyerofSquirrels [op] 1 point 2 monthsFeb 10, 2024 22:50:38 ago (+1/-0)

Lol wife nuked the spuds.

[ - ] AugustineOfHippo2 1 point 2 monthsFeb 10, 2024 20:57:14 ago (+3/-2)*

why you gotta ruin a good piece of meat with mushrooms and some wacky sauce? beef needs nothing but salt and pepper.



I hope you enjoyed your well-cooked meal :)

[ - ] DestroyerofSquirrels [op] 1 point 2 monthsFeb 10, 2024 20:59:47 ago (+1/-0)

Most of the time I agree but the sauce is actually really good. I reverse seared it in a smoker so it pairs well

[ - ] AugustineOfHippo2 1 point 2 monthsFeb 10, 2024 21:03:40 ago (+2/-1)

sounds good, actually, sans mushrooms !

[ - ] DestroyerofSquirrels [op] 1 point 2 monthsFeb 10, 2024 21:06:31 ago (+1/-0)

You could easily pluck them off lol. They were cooked separately.

[ - ] Ragnar 1 point 2 monthsFeb 11, 2024 00:15:30 ago (+1/-0)

Not even salt and pepper. Really good meat should be just seared on top on naked fire and eaten with nothing

[ - ] DestroyerofSquirrels [op] 0 points 2 monthsFeb 11, 2024 13:12:28 ago (+0/-0)

Well the meat was done on a smoker. the only thing sous vide was the asparagus. if you look close you can see the smoke ring.

[ - ] DukeofRaul 1 point 2 monthsFeb 10, 2024 20:50:06 ago (+1/-0)

Haute cuisine

[ - ] Jimmycrackerson 0 points 2 monthsFeb 11, 2024 10:50:02 ago (+0/-0)

That looks pretty damn good.