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Home > posts > 2020 > 12 > 2020-12-24_Asiago_Rolls_and_Filet_Mignon.html
Asiago Rolls and Filet Mignon
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I made Sous Vide Filet Mignon[@rev] at 137°F for about 1.5 hours. I finished it on the grill+Baking Steel as (new) usual. They were really good, though a bit fattier than I would like. And, as usual, I made an "au jus" with the liquid which is a nice dip!
Also, since this was replacing our usual trip to Taste of Texas, I made their asiago cheese rolls[@rev]. I halved their recipe but had all kinds of problems. First, on me, I only used 2 cups of flour. I added the other cup when it was clear something was wrong. (I did not halve the yeast)
I still really struggled since it was so wet and not a ton of dough so it was hard to do in the mixer. The food processor eventually brought it together after I added some flour. Overall, it was really wet and hard to work with.
The first rise was a bit too long but I think that wasn't a big deal. However, I was running late so I heated the oven to let them rise after being shaped in there. They may have risen a bit too much as they were super airy. They really needed to be much denser!
And Meredith made her favorite green beans[@rev]