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My first try at a sous vide, Chateaubriand 55°c for 2 hours, seared in duck fat in a cast iron : r/sousvide
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2017__11__2017-12-07-ChefSteps-SVBeefTenderloin-11-2954d01efb964c87aebb65c835726056.jpg "Sous Vide Beef Tenderloin with Port Wine and Garlic Recipe")
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