Reheating Fillet Mignon & Prime Rib (Sous Vide)
OK guys, this is one of the 2 main reasons I got this Sous Vide Supreme. It is the only way I know of that you can take a piece of meat that was smoked or cooked to a given Internal Temp, and reheat it without making it done more than it was the first time.
Below is how I did a slice of Prime Rib & some pieces of Fillet Mignon (Beef Tenderloin):
For the Fillet Mignon:
When I originally made the whole Tenderloin, we ate what we wanted the first night. Then I kept enough for us for the next night, and I divided up the rest into 5 separate meals for Me & Mrs Bear, and vacuum bagged & double sealed them in 5 bags.
Then 2 hours before Supper I brought the Temp of my SV up to 132°, and put a Thawed Pack of Fillet Mignon slices in.
Then 1 1/2 hours later, I pulled the pack out & removed the pieces from the bag.
We each took what we wanted for our Supper, and Plated it with some Green Beans & Pan Fried Taters (Like Home Fries).
I had a little bit left of that pack which some way managed to find it’s way onto my next day’s Breakfast Plate with a couple of Eggs.
The inside of cuts shows how nothing changes in the doneness when you reheat with SV.
Prime Rib:
I did basically the same thing with the leftover Prime Rib Slices.
I bagged the leftover slices after we ate right after the original Smoking, and froze them.
Then the day before reheating I thawed a slice out & put it in my SV set at 132° for 1 1/2 hours.
Then cut it into two pieces for me & Mrs Bear, along with sides of Taters Au Gratin & Corn.
Enjoy,
Bear
5 Packs of Leftover Beef Tenderloins for 5 Suppers for Me & Mrs Bear:
Leftover Fillet Mignon (Apple Smoked):
Fresh out of Sous Vide:
Bear's Supper---Fillet, Pan Fried Taters & Green Beans:
Next Morning Breakfast---Pan heated Fillet pieces & a Couple Eggs:
PRIME RIB
Leftover Prime Rib Slices:
One slice racked & ready:
Bear's Supper---Prime Rib, Taters Au Gratin, and Corn:
OK guys, this is one of the 2 main reasons I got this Sous Vide Supreme. It is the only way I know of that you can take a piece of meat that was smoked or cooked to a given Internal Temp, and reheat it without making it done more than it was the first time.
Below is how I did a slice of Prime Rib & some pieces of Fillet Mignon (Beef Tenderloin):
For the Fillet Mignon:
When I originally made the whole Tenderloin, we ate what we wanted the first night. Then I kept enough for us for the next night, and I divided up the rest into 5 separate meals for Me & Mrs Bear, and vacuum bagged & double sealed them in 5 bags.
Then 2 hours before Supper I brought the Temp of my SV up to 132°, and put a Thawed Pack of Fillet Mignon slices in.
Then 1 1/2 hours later, I pulled the pack out & removed the pieces from the bag.
We each took what we wanted for our Supper, and Plated it with some Green Beans & Pan Fried Taters (Like Home Fries).
I had a little bit left of that pack which some way managed to find it’s way onto my next day’s Breakfast Plate with a couple of Eggs.
The inside of cuts shows how nothing changes in the doneness when you reheat with SV.
Prime Rib:
I did basically the same thing with the leftover Prime Rib Slices.
I bagged the leftover slices after we ate right after the original Smoking, and froze them.
Then the day before reheating I thawed a slice out & put it in my SV set at 132° for 1 1/2 hours.
Then cut it into two pieces for me & Mrs Bear, along with sides of Taters Au Gratin & Corn.
Enjoy,
Bear
5 Packs of Leftover Beef Tenderloins for 5 Suppers for Me & Mrs Bear:
Leftover Fillet Mignon (Apple Smoked):
Fresh out of Sous Vide:
Bear's Supper---Fillet, Pan Fried Taters & Green Beans:
Next Morning Breakfast---Pan heated Fillet pieces & a Couple Eggs:
PRIME RIB
Leftover Prime Rib Slices:
One slice racked & ready:
Bear's Supper---Prime Rib, Taters Au Gratin, and Corn:
