Fancy French Filets

The three F's. That's my introduction to this post.

As for a real introduction, today I made a 3 day dry aged steak au poivre, a dish consisting of beef tenderloin cut to one and one half inch thick filets, crusted with peppercorns and pan-fried. Following that was a sauce made from the sucs (brown stuff stuck to the bottom of the pan after frying) with cognac and cream. I also made an herb salad with a balsamic vinaigrette, roasted asparagus, and more of the mashed potato medallions from my new years post (which, unfortunately, began to fall apart while cooking).

Ghetto Sous Vide: New Year, New Techniques

First and foremost, happy new year. Some people celebrated by getting crazy the night of the new year, but I did it during the day. I've been wanting to try to cook food a la sous vide for some time now but haven't had the money to buy a full setup. Well, the economic feasibility hasn't entirely changed, but my desire to do some sous vide hasn't. Thanks to information from my boss Scott, I'd found a way to try this method without having to drop $500 or so on a vacuum bagger and a box to heat water. The results were extraordinary.