2nd run with the Joule Sous Vide stick

Took a second run with the Chef Steps Joule Sous Vide stick today. This time around I did center cut Filet Mignon.Here’s the stick heating the water up to 140F. The pinkish color is the reflection from my red  t-shirt. 30880791341_5623133378_k

And here the Filet Mignon is in the water bath. It holds it perfect at 140F – I checked. Fantastic. And I used the Montreal Steak seasoning on them. Yummy! And doing it this way you don’t end up producing what is effectively tear gas.

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And once they’re done – I seared them in a bit of peanut oil and unsalted butter, 2 minutes per side over high heat. Aren’t they beautiful?

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