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Sous Vide Filet with Demi-Glace & Roasted Veggies

Here are the workings for last night’s fabulous dinner. As always, click on the images for hi-resolution.

Dinner Worings
Dinner Workings

It began with two enormous filets, 12 and 11 ounces; and no, these aren’t grassfed. Oh, well.

Big Ass Filets
Big Ass Filets

These were done sous vide, using the SousVide Supreme. I did them at 131F for about an hour & a half. In the meantime, I got going on slowly reducing beef marrow bone stock with red wine and at the end, thickened a bit with a a potato starch roux. This demi-glace came out perfectly — perhaps my best ever — with just the right amount of concentrated sweetness from the wine. I added wine very slowly so as to not overdo it. It’s easy to ruin with too much wine, then you’ve got to try and fix it with herbs & spices. in this case: bone stock, red wine, butter & potato starch. Nothing else whatsoever, not even salt or pepper.

Sous Vide Filet with Demi Glace and Roasted Veggies
Sous Vide Filet with Demi-Glace and Roasted Veggies

The veggies were zucchini & yellow squash, and brussels sprouts. I simply put them in the roasting pan with butter and olive oil, then into the oven at 400 for about 20 minutes. I then sprinkled them with paprika and fired under the broiler until they got the charred look — but not the too charred or burnt taste.

Perfectly Meduim Rare
Perfectly Medium Rare

A little blurry on that last photo, unfortunately, but as you can see, the SousVide Supreme does a perfect job every time. It’s simply impossible to mess up unless you use the wrong temperature. To finish it upon completion I got a cast iron skillet super hot with bacon drippings and seared it exactly like you would do ahi tuna: 90 seconds per side, remove, and then roll the edges one at a time, if you like, but not essential. I did. You’ll notice also that the demi-glace is just the right consistency; it sticks to the end of the plate.

The nice thing about a fairly lean & tender filets, such as these, is that at 12 ounces I ended up with just about 12 ounces. And no, there were no leftovers — at least for me. I think the doggies got a couple of ounces of Beatrice’s. Then they licked both plates clean.

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

11 Comments

  1. Tweets that mention Sous Vide Filet with Demi-Glace & Roasted Veggies | Free The Animal -- Topsy.com on May 27, 2010 at 12:39

    […] This post was mentioned on Twitter by Michael Eades, M.D. and Richard Nikoley, EAT, LLC. EAT, LLC said: RT @rnikoley: Sous Vide Filet with Demi-Glace & Roasted Veggies – #foodporn @dreades @sousvidesupreme […]

  2. Organic Gabe on May 27, 2010 at 11:09

    That looks delicious.

  3. Erin on May 27, 2010 at 15:54

    Wow, that looks fabulous. Maybe we will grab steak tonight when we go out…..now I have a craving!

  4. 05/28/10 – Friday Rows on May 27, 2010 at 19:02

    […] Sous Vide Filet with Demi-Glace & Roasted Veggies – Free The Animal […]

  5. JP on May 27, 2010 at 19:35

    looking good!

    JP

  6. Tin Tin on May 27, 2010 at 19:44

    Blog might suck, but dinner does NOT!

    BTW, most of the paleo sights seem to suck a bit lately – seems you guys are in a bit of collective funk. Have a break and come back to it later – don’t let the blog drag you down.

  7. Felix Olschewski on May 28, 2010 at 02:05

    Looks and sounds amazing!

  8. pieter d on May 28, 2010 at 04:06

    Richard,

    You don’t lick your plate yourself???

    No, looks really delicious

    • Richard Nikoley on May 28, 2010 at 07:14

      Only if the doggies aren’t likely to catch me at it.

  9. Mallory on May 28, 2010 at 09:01

    yumm…. my mama’s garden has fresh yallow squash and zucchini waiting to be picked up when i get off work today… i love any roasted veggie in fat! and free from the home garden is all the better!

  10. MeatHub Inc. on October 4, 2010 at 08:52

    Those filets are Ginourmous! Wow! Excellent presentation!

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