Hickory Smoked Fillet Mignon (SV Reheated)
I dug out a couple more packs of leftover Beef Tenderloin I Smoked back in May. I had some packs back then that I Vac-Packed and Froze.
Now was the time to heat 2 of those packs 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 Hickory 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 Green Beans & Taters Au Gratin.
This was Awesome, and almost as good as the part we ate right after the original Smoking.
I just can’t get over how much better this SV is for reheating than any other way I know of.
Enjoy the Q-View,
Bear
Four slices of Hickory Smoked Beef Tenderloin ready for my SV:
Reheated to 132° IT:
Bears Plate, Hickory Smoked Fillet Mignon, Green Beans, and Taters Au Gratin.
Check out the Med-Rare color of the inside of that meat:
I dug out a couple more packs of leftover Beef Tenderloin I Smoked back in May. I had some packs back then that I Vac-Packed and Froze.
Now was the time to heat 2 of those packs 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 Hickory 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 Green Beans & Taters Au Gratin.
This was Awesome, and almost as good as the part we ate right after the original Smoking.
I just can’t get over how much better this SV is for reheating than any other way I know of.
Enjoy the Q-View,
Bear
Four slices of Hickory Smoked Beef Tenderloin ready for my SV:
Reheated to 132° IT:
Bears Plate, Hickory Smoked Fillet Mignon, Green Beans, and Taters Au Gratin.
Check out the Med-Rare color of the inside of that meat:
