Fillet Mignon (Apple Smoked & reheated)

[Bearcarver]

Fillet Mignon (Apple Smoked & reheated)

I dug out my last pack of leftover Beef Tenderloin I Smoked last September. I had 5 packs back then that I Vac-Packed and Froze.
Now was the time to heat that pack up in my Sous Vide Supreme, which is by far the best way to heat leftover Beef to my liking.
These have already had 4 hours of Apple Smoke, so nothing else needed.
So I put it in my SV rack, and dropped the rack in my SV, setting the Temp at 132°.
Removed after 2 hours, plated & added Sugar Snap Peas & Teriyaki Noodles.

This was Awesome, and almost as good as the part we ate right after Smoking, back in September!!

Enjoy the Q-View,

Bear

5 meals worth of Apple Smoked Fillet Mignon, ready for SV reheats:

Victim #5---My last saved Pack:

In my SV rack & ready for a nice 132° Bath:

Fresh out of SV:

Bear's first helping, with Sugar Snap Peas & Teriyaki Noodles:

 

[Geebs]

Hey Bear, I have never heard of the Sous Vide before joining this forum. So just confirming you are able to cook/smoke meat and then freeze it in a vac bag and the place it in the Sous Vide to reheat? Does the meat stay moist and as delicious as day one?

 

[Bearcarver]

Hey Bear, I have never heard of the Sous Vide before joining this forum. So just confirming you are able to cook/smoke meat and then freeze it in a vac bag and the place it in the Sous Vide to reheat? Does the meat stay moist and as delicious as day one?

Yes, that is one of the two main reasons I bought this thing.
It's the only way I know I can reheat cooked meat, without drying it out or overcooking it. I just set it for the same temp as the IT was when I cooked it the first time & that's what I get.
The other reason was being able to take a tough hunk of meat, like an Eye Round, and make it Fork Tender & Tasty, similar to a Prime Rib.

Bear

 

[SmokinVOLfan]

Looks awesome beef tenderloin in my favorite!

Points for sure!

I too never heard of Sous Vide before joining the forum. I am going to have to look into one. I bet that thing can make London Broil taste like a filet.

 

[idahopz]

Nicely done - SV is the only way to successfully reheat meats without negatively impacting texture

 

[gary s]

You are the SV King for sure Those have to be Great
Nice job and glad it's not snowing

Gary

 

[gmc2003]

Nice looking plate Bear, and good use of the SV. Now, can you take your snow back. We got over a foot last night and it's supposed to continue until late Friday or early Saturday.

Point for sure, two if you call off the snow.

Chris

 

[SmokinAl]

Nice job Bear!
Your meal looks delicious!
I just got done with 2 pastrami's, smoke for 6 hours to an IT of 150, then a 24 hour bath in the SV @ 155.
I don't think that I could get better pastrami any other way.
The SV is an unbelievable machine!
Al

 

[Bearcarver]

Looks awesome beef tenderloin in my favorite!

Points for sure!

I too never heard of Sous Vide before joining the forum. I am going to have to look into one. I bet that thing can make London Broil taste like a filet.

Thank You VOLfan!!
Yup---If you use the right Temp & Time you can do exactly that.
And Thanks for the Like.

Bear

Nicely done - SV is the only way to successfully reheat meats without negatively impacting texture

Thank You PZ !!
SV is Unbelievable!
And Thanks for the Like.

Bear

 

[Bearcarver]

You are the SV King for sure Those have to be Great
Nice job and glad it's not snowing

Gary

Thank You Gary!!
And for the Like.

Bear

 

[jp61]

Nice plate Bear!

I'll have to check out these SV gadgets.

 

[tropics]

John they look great!! Having some filet tonight the last one I bought I cut some for Cheese Steaks. LIKES
Richie

 

[petehalsted]

That looks like a great "left overs" meal to me. You just aren't going to be happy until you make me buy a SV are ya. LOL

I have been reheating my smoked meals for years doing the same thing except without the SV. Just takes a lot more monitoring and work, with my induction cooktop its not to bad. But over the years I have had a few failures where I let the water get to warm and it released the seal on the bags. Every have boiled smoked ribs? Take my word for it not great!!

Just waiting on Ronco to come out with the Insta Pop-Air Fryer-SV-omatic 2000, so I can squeeze it into the RV

 

[Bearcarver]

Nice looking plate Bear, and good use of the SV. Now, can you take your snow back. We got over a foot last night and it's supposed to continue until late Friday or early Saturday.

Point for sure, two if you call off the snow.

Chris

Thank You Chris!!
Sorry about that snow, but the last 3" took us up to a total of 58" on the year, so it's your turn again.
Dang storms aren't only keeping me from Smoking, but I'm having to plan my overnight SV jobs for nights where we shouldn't lose electric from a Storm. Getting to be a PITA !!
And Thanks for the Like.

Bear

 

[Bearcarver]

Nice job Bear!
Your meal looks delicious!
I just got done with 2 pastrami's, smoke for 6 hours to an IT of 150, then a 24 hour bath in the SV @ 155.
I don't think that I could get better pastrami any other way.
The SV is an unbelievable machine!
Al

Thank You Al !!
I looked all over for one of those SV Pastramis, & couldn't find them. Did you post one?
And Thanks for the Like.

Bear

 

[Bearcarver]

Nice plate Bear!

I'll have to check out these SV gadgets.

Thank You Joe!!
And for the Like.

Bear

 

[SmokinAl]

Thank You Al !!
I looked all over for one of those SV Pastramis, & couldn't find them. Did you post one?
And Thanks for the Like.

Bear

Yea Man, here it is, it's one of the first things I did with the SV.
https://www.smokingmeatforums.com/threads/sous-vide-pastrami-a-first-for-me.255820/
Al

 

[Bearcarver]

John they look great!! Having some filet tonight the last one I bought I cut some for Cheese Steaks. LIKES
Richie

Thanks Richie!!
I only ever bought two Tenderloins because of the price.
However this one was $17.99, on sale for $7.99---I couldn't resist.
And Thanks for the Like.

Bear

Yea Man, here it is, it's one of the first things I did with the SV.
https://www.smokingmeatforums.com/threads/sous-vide-pastrami-a-first-for-me.255820/
Al

OK---I thought you "Just" did some new ones. That one's a year old.
It still looks Awesome though!!

Bear

 

[xray]

Looks good Bear!

The way this winter is going, we will be SVing until June!

 

[Bearcarver]

That looks like a great "left overs" meal to me. You just aren't going to be happy until you make me buy a SV are ya. LOL

I have been reheating my smoked meals for years doing the same thing except without the SV. Just takes a lot more monitoring and work, with my induction cooktop its not to bad. But over the years I have had a few failures where I let the water get to warm and it released the seal on the bags. Every have boiled smoked ribs? Take my word for it not great!!

Just waiting on Ronco to come out with the Insta Pop-Air Fryer-SV-omatic 2000, so I can squeeze it into the RV

Thank You Pete!
I hope if they do, they don't use an undersize wire, like they did on my Show-Time Rotisserie!

Bear