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Tri-tip Filet Mignon

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    Tri-tip Filet Mignon

    I bought a 2-pack of USDA prime Tri tips from Costco today. One of them I am doing whole reverse sear tomorrow. For the other, I had the idea of cutting into filet sized steaks, at least for the thin long part of the roast. My goal is to sous vide long enough to tenderize but maintain the delicious beefy flavor from the Tri tip.

    Has anyone done this before? If so how long in the bath for a 2”x3” “filet” sized Tri tip steak?

    #2
    Hmmmmm, I've done steak-sized roasts from tri-tip for 3 hours @ 131.5-F.

    Comment


    • JakeT
      JakeT commented
      Editing a comment
      That was around where I was thinking as well.

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