Quote:
Originally Posted by bimmerfrk
Wife got me a sous vide cooker for Christmas. 
OMG i can't believe i have been missing out on this. I suggest everyone stop what they are doing and go get one of these.
This was cooked at 132 water temp. I think im going to bring it down to 128 on the next round. Still amazing! |
Be careful, if you 'cook' to a very low temp, particularly with fatty/marbled meats. You need to get the meat warm enough to melt the fat or you can end up with a weird waxy mouth feel.
Obviously this can be cured when finishing under high heat, I prefer to run the sous vide just about where you did (maybe even a little warmer to get the fat melted into the meat) and very quickly sear.
If fillet is your choice...the redder the better!