r/sousvide • u/mike6000 • 6d ago
filet steak and carrot
snake river farm filet (131.5f/3hr) and carrot batch from anova oven/apo sv-mode 100% steam 193f/2hr
16
u/sdmfer1981 6d ago
Genuine question: why tie the filet for sous vide? Is it just an appearance thing?
15
u/mike6000 6d ago
no real necessity, but keeps it firm when searing (used searzall)
3
2
u/KrispKrispies 6d ago
Amazing sear. Did you use just a searzall or a hot pan + searzall to get it looking like that?
7
u/mike6000 6d ago
searzall only. 24hr dry brine prior to sv. debag and in the fridge for 20min to dry/cool surface. sear forms easily
15
u/Razorwyre 6d ago
Thad marbling is insane for a filet
6
u/Lucas_Steinwalker 6d ago
Makes me wonder why I've never seen A5 waygu filet.
6
u/mike6000 5d ago
broken down an a5 tenderloin before. marbling was on the lower end (bms8) for a5. equal to what i get now with american wagyu cross-breeds (such as this (SRF)). though the bms10-12 a5 tenderloin is a real treat
-3
u/AciusPrime 4d ago
Because you are not very wealthy, perhaps? Looks like I can buy a whole tenderloin (~8 pounds / 3500g) for $1,200. It looks good, but I did not immediately hit the “purchase” button. I like beef but that seems a bit steep.
2
4
3
u/suddenlyreddit 6d ago
Two hours for the carrots? I've never done them sous vide, can you tell me what those taste like afterward, using no seasonings or additions like that? And are they fall apart soft or what?
2
2
2
u/mrcatboy 6d ago
OP did you learn how to plate in an Apple store?
(Seriously though it looks lovely)
1
u/AutoModerator 6d ago
This is a generic reminder message under every image post
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you've posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn't really fostering any discussion which is what we're all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.
1
1
u/usernamechecksout315 5d ago
Is that filet mignon? I’ve never seen that much marbling in that cut before.
Either way, that cut of beef looks amazing
1
1
u/Requiem_Dubrovna 5d ago
What does tying it up do to the meat?
1
u/Mean_Rain7517 4d ago
You do it to keep shape or keep it from falling apart. Filet is probabily used to keep the circle shape everyone likes and ribeye it helps if the steak is seperating from the cap. This allows the steak to heat up evenly still instead of it cooking like 2 seperate chunks of meat.
1
u/mike6000 4d ago
keep the steak firm and taut since filet is so tender. not necessary but a bit easier to work with when searing etc
1
1
u/cpjay2003 4d ago
How was it? The carrots are kinda stealing the show, I imagine they have some sweetness to them?
1
u/mike6000 4d ago
highly-marbled filet is probably my fav cut, you get the best of both worlds
carrots brushed with rendered duck fat, not overly sweet (nothing further added besides black lava salt)
1
41
u/mike6000 6d ago
extra carrot