I did the thing again. A bit of alcohol involved this time so my temp and time control wasn’t as precise, but it still came out great, just not as close to “perfect” as the last one. Same method as last time. 129 for 2 hours, then quick sear in a stainless steel pan, basted with butter. I did make a video, I’ll drop it in the comments.
I did the thing again. A bit of alcohol involved this time so my temp and time control wasn’t as precise, but it still came out great, just not as close to “perfect” as the last one. Same method as last time, 129 for 2 hours with a sear in stainless steel, then butter baste. I did make a video, but it won’t let me post it direct here and this sub won’t let me post a YouTube link. I’ll try to post on my account or in the comments.
129 for 2 hours, then quick sear in a stainless steel pan, basted with butter. Crust was a perfect melty crispy, center was perfectly tender. It’s been a while since I’ve done a filet, and now I’m wondering how I’ve gone as long as I have!
129 for 2 hours, then quick sear in a stainless steel pan, basted with butter. Crust was a perfect melty crispy, center was perfectly tender.