I received my AMNPS the other day. I had it at work to show the boss what he needed to order for our MES and his. Just before I walked out the door for the day on Thursday. We got a Pop Up for a Chef Table lunch on Sunday........ Great now what to cook, so went shopping in the coolers to see what was on hand to use. I found some beef filets and other items left from a tasting we had that day. I was writing the menu and was stumped for ideas till I looked at my new AMNPS and it hit me. I have wanted to try to do a reverse sear on a steak. Well now was the time to try it...........
Salad: Organic Greens with Heirloom Tomatoes, Euro Cucumbers, Champagne Vinegar and EVOO Drizzle
OK the salad is out of the way. Now onto the good stuff......
Firing up the AMNPS...... by the way it fits perfectly in the MES 30....almost like it was designed that way..
...
Set the MES 30 to 185 to preheat. Placed the filets on the right side of the middle 2 shelves....did not tent the AMNPS.....
Seasoned with only Kosher Salt and Black Pepper...
After 1 hour they were at 115 degrees IT (I will lower the cook chamber temp to 150 next time)
Quick sear on Big George to get the cross marks. Let rest in hot box for 10 min before slicing....
Entree: Reverse Seared Filet Mignon, Mushroom Ragout, Red Wine Glace De Viande, Super Grain Pilaf, Roasted Red and Yellow Tomatoes and Broccoli Rabe
We did not sear the sides of the filet. Next time I think we will, did not want to over cook them.....
Salad: Organic Greens with Heirloom Tomatoes, Euro Cucumbers, Champagne Vinegar and EVOO Drizzle
OK the salad is out of the way. Now onto the good stuff......
Firing up the AMNPS...... by the way it fits perfectly in the MES 30....almost like it was designed that way..
Set the MES 30 to 185 to preheat. Placed the filets on the right side of the middle 2 shelves....did not tent the AMNPS.....
Seasoned with only Kosher Salt and Black Pepper...
After 1 hour they were at 115 degrees IT (I will lower the cook chamber temp to 150 next time)
Quick sear on Big George to get the cross marks. Let rest in hot box for 10 min before slicing....
Entree: Reverse Seared Filet Mignon, Mushroom Ragout, Red Wine Glace De Viande, Super Grain Pilaf, Roasted Red and Yellow Tomatoes and Broccoli Rabe
We did not sear the sides of the filet. Next time I think we will, did not want to over cook them.....