Reheating Fillet Mignon

[Bearcarver]

Reheating Fillet Mignon


Here’s another pack of Smoked Beef Tenderloin that I saved for my Sous Vide Supreme to do it’s Magic Reheat on.
So all I had to do with it is put it in the 132° Bath for 90 minutes. I had already seasoned it back in October when I Smoked it.
Then I plated it with some Sweet Tater Fries & regular Fries, Dill Pickle slices, and some Pickled Red Beets.
Never could do this in the “Pre-SV Era”. I really love this thing!!
This is one of the Greatest Things about this SV Game—Reheating Med-Rare Meat without changing the Doneness one Iota!!!

Almost forgot—I saved a few little pieces to go with my Next Morning’s Eggs. (See Pics Below)



Thanks for stopping by,

Bear


5 packs of leftover "Smoked Beef Tenderloin, ready for SV reheating.
The Top Right pack is the one I'll be doing for this Meal:

Sous Vide Supreme pulled forward & ready:

And Into the 132° Bath:

Fresh out of the SV, after 90 minutes @ 132°:

Patted Dry & Ready to Eat:

Bear's First Helping for Supper. (Meat Still Med-Rare)
Fillet Mignon, Sweet Tater Fries, Regular Fries, Pickle Slices, and Pickled Red Beets:

Next Day---Steak & Eggs:

 

[meatsweats86]

Looks Great. I love my Anova. Sure beats putting it in the microwave and overcooking it!

 

[PerazziMx14]

Please remove

 

[SmokinAl]

Looks delicious Bear!
I am going to find something in the freezer for dinner, & reheat it in the SV!
Thanks for giving me a good dinner idea!
Al

 

[Bearcarver]

Looks Great. I love my Anova. Sure beats putting it in the microwave and overcooking it!

Thank You MS86!!!

Bear

 

[troutman]

Couldn't agree more, SV re-heating a partial brisket tonight at 150*, should come out like it came out of the smoker, juicy, smokey and ready to eat. Your tenders look amazing....

 

[Bearcarver]

A month ago I was not onboard with SV cooking. I bought one to make cheese making easier
and it does. I did make some chicken breast (I typically don’t like them because they are too easy to make dry) and low and behold some of the juiciest chicken I ever had. Then did some Italian beef an again success. Now I am a believer in the SV.

Exactly!!! So many things to be done with this SV thing!!!

My two main reasons for buying one came true:
Turning Tough meat into fork tender & tasty.
And Reheating without getting done more than the first time.

Bear

 

[PerazziMx14]

Please remove

 

[Bearcarver]

My Coleman Stacker showed up today. So later this afternoon down to the basement to drill out the SV hole and think about the 1st thing I'm going to SV in it. Most likely its going to be another round of Cheddar cheese making tomorrow. My daughter has it penciled into her schedule to be the kitchen DJ while I monitor the cheese.

You gotta do a Chucky like this. I got it nailed down to the right Time & Temp.
You won't believe it's a Lowly Chuck Roast:
Chuck Roast (Best Ever—SV)

Bear

 

[Bearcarver]

Looks delicious Bear!
I am going to find something in the freezer for dinner, & reheat it in the SV!
Thanks for giving me a good dinner idea!
Al

Thank You Al !!
And Thanks for the Like.

Bear

 

[Bearcarver]

Couldn't agree more, SV re-heating a partial brisket tonight at 150*, should come out like it came out of the smoker, juicy, smokey and ready to eat. Your tenders look amazing....

Thank You Troutman!!
Bet that Texas Brisket was Awesome!!

Bear

 

[gary s]

Looks great the SV does a perfect job. Always love your pics

Gary

 

[Bearcarver]

Looks great the SV does a perfect job. Always love your pics

Gary

Thank You Gary!!

And Thanks for the Like.

Bear