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Home > posts > 2020 > 10 > 2020-10-26_Filet_Mingon_and_Green_Beans.html
Filet Mingon and Green Beans
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I made Sous Vide Filet Mingon[@rev]. I did it at 137.5° for about 3.5 hours. I again seared it on the baking steel like last time[@rev]. I did it with some dried rosemary (it was snowing and not worth getting it fresh), some salt, pepper, and a bit of garlic powder. Before searing, I coated them with canola oil and then topped it with some butter after flipping.
Meredith made her favorite green beans[@rev]. More salt than we adjusted the recipe for. I think we're realizing you still need the salt!
As usual, I served it with the liquid so Caroline could dip it if she wanted.
The bread was a sliced focaccia from Trader Joes.
