My wife got me a SV Cooker for Christmas and I've been playing around with since. Last night I cooked up some beef tenderloin I had in the freezer. Normally I like to do tenderloins in the smoker and reverse sear on the grill but it was about 10 degrees outside here in N. Michigan and this old man wasn't going out to smoke anything.
Salt and Pepper the steaks, sealed in bags and Sous Vide to 120 degrees for about an hour and half. While they were in the bath I let the fire die down to coals in the wood stove. I set the steaks right on top of the coals to get a good char. I used a wire basket to make it easier get them in and out of the coals.
The results were really good and you could certainly taste the wood char. Different then the reverse sear but a really enjoyable eat for a cold winter night. I didn't get a plated shot, served with baked potato and broccoli.
Salt and Pepper the steaks, sealed in bags and Sous Vide to 120 degrees for about an hour and half. While they were in the bath I let the fire die down to coals in the wood stove. I set the steaks right on top of the coals to get a good char. I used a wire basket to make it easier get them in and out of the coals.
The results were really good and you could certainly taste the wood char. Different then the reverse sear but a really enjoyable eat for a cold winter night. I didn't get a plated shot, served with baked potato and broccoli.
