Here are the workings for last night’s fabulous dinner. As always, click on the images for hi-resolution.
It began with two enormous filets, 12 and 11 ounces; and no, these aren’t grassfed. Oh, well.
Big Ass Filets
These were done sous vide, using the SousVide Supreme. I did them at 131F for about an hour & a half. In the meantime, I got going on slowly reducing beef marrow bone stock with red wine and at the end, thickened a bit with a a potato starch roux. This demi-glace came out perfectly — perhaps my best ever — with just the right amount of concentrated sweetness from the wine. I added wine very slowly so as to not overdo it. It’s easy to ruin with too much wine, then you’ve got to try and fix it with herbs & spices. in this case: bone stock, red wine, butter & potato starch. Nothing else whatsoever, not even salt or pepper.
Sous Vide Filet with Demi-Glace and Roasted Veggies
The veggies were zucchini & yellow squash, and brussels sprouts. I simply put them in the roasting pan with butter and olive oil, then into the oven at 400 for about 20 minutes. I then sprinkled them with paprika and fired under the broiler until they got the charred look — but not the too charred or burnt taste.
Perfectly Medium Rare
A little blurry on that last photo, unfortunately, but as you can see, the SousVide Supreme does a perfect job every time. It’s simply impossible to mess up unless you use the wrong temperature. To finish it upon completion I got a cast iron skillet super hot with bacon drippings and seared it exactly like you would do ahi tuna: 90 seconds per side, remove, and then roll the edges one at a time, if you like, but not essential. I did. You’ll notice also that the demi-glace is just the right consistency; it sticks to the end of the plate.
The nice thing about a fairly lean & tender filets, such as these, is that at 12 ounces I ended up with just about 12 ounces. And no, there were no leftovers — at least for me. I think the doggies got a couple of ounces of Beatrice’s. Then they licked both plates clean.
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That looks delicious.
Wow, that looks fabulous. Maybe we will grab steak tonight when we go out…..now I have a craving!
[…] Sous Vide Filet with Demi-Glace & Roasted Veggies – Free The Animal […]
Blog might suck, but dinner does NOT!
BTW, most of the paleo sights seem to suck a bit lately – seems you guys are in a bit of collective funk. Have a break and come back to it later – don’t let the blog drag you down.
Looks and sounds amazing!
You don’t lick your plate yourself???
No, looks really delicious
Only if the doggies aren’t likely to catch me at it.
yumm…. my mama’s garden has fresh yallow squash and zucchini waiting to be picked up when i get off work today… i love any roasted veggie in fat! and free from the home garden is all the better!
Those filets are Ginourmous! Wow! Excellent presentation!