Sauces to go with sous vide filet mignon

[DaveD]

Alrighty, after due deliberation and soliciting the views of the birthday bride, I'm playing it safe and planning on the simpler compound butter route. We have some homegrown rosemary and parsely (although they're now dried, not fresh) and plenty of fresh garlic on hand, so that will be very easy.

That said, if we have all the ingredients I might try to make a bearnaise following my lovely bride's recipe, which came out much better than the one I had made. She assures me it's really easy to make (skips any double-boiler), so I might still whip up a small amount to have on the side, but it's going to be a "nice to have" and not in the critical path

I'll be back this evening with some after-action action!

[texastweeter]

Steak Diane or auPuave

[DaveD]

The filets sure look great after spending the night dry brining...

Got 'em seasoned up with some POG and into the sous vide with a bay leaf and glug of EVOO. First phase of twice-baked tater at the halfway point, kettle all staged to sear the steaks. Nominal AF

[SheilaAnn]

Board sauce
board sauce
board sauce

[DaveD]

Alrighty, here's the deliverables. Everything came out really well.

After the SV step, patted the steaks dry and hit them with Uncle Chris's Extra Fancy.


Seared over raging KBB:


Plated with a simple salad and half a honkin' twice-baked potato. For that, baked it at 350/175 for 90 minutes, then scooped out the tater, mixed with milk, sour cream, butter, shredded cheese, chopped green onion, and a few strips of smoked bacon, chopped up. Reloaded the skins and baked for another 30 minutes, and it was fantastic.

Compound butter with garlic and parsely; wine is a 2020 Ridge Lytton Springs blend with zinfandel making up about 75% with the rest petite syrah and carignane.





Melt-in-mouth tender, splendid crust, and it was seriously beefy, way moreso than any filet I've had in recent memory. Glad I didn't use a sauce, the garlic/parsely butter was just right. Best of all, my lovely bride proclaimed it to be exactly what she had wanted for her birthday dinner.

[DaveD]

SheilaAnn We love that Lytton Springs! Big fans of their straight zin, too. Paso Robles seems to be the spot these days for these kinds of wines (I don't enjoy PR cabs nearly as much though). Another excellent zin we keep handy on the regular is from Hall Ranch, also out of PR. Really excellent, and only $20.

[SheilaAnn]

DaveD huge PR fan here….. as you have seen from several of my “what are you drinking” posts, Chronic Cellars (blends) and Justin are in constant rotation.

[jlazar]

That looks fantastic. Great job. Happy birthday to your bride.

[fzxdoc]

What a delicious-looking dinner. I just knew that Uncle Chris would be doing his EXTRA FANCY thing as well. Happy Birthday to your lovely bride.

Kathryn

[Draznnl]

Looks like a wonderful dinner. Happy birthday to your wife. Glad you two were able to celebrate properly.

[wrgilb]

Chef Jean Pierre's Port Wine Sauce

• 1 tablespoon Butter or Extra-Virgin Olive Oil
• 1 or 2 tablespoons of sweet Butter
• 2 Shallots minced (if you have no shallots use onion)
• 2 tablespoons freshly Chopped Thyme, tarragon, sage would also works great!
• 2 tablespoons Black Mission Fig or Traditional Balsamic Vinegar
• ½ cup Port Madeira or your favorite Red Wine*
• 1 cup Beef Stock
• Salt and Pepper to taste
• 1 tablespoon Cornstarch diluted in 1-tablespoon water
• More Butter to taste

INSTRUCTIONS

1. Makes enough for 4 to 6 Servings
2. In a saucepan, heat the olive oil and the butter and add the shallots
3. Cook until golden brown. Add the thyme when fragrant, add the balsamic vinegar and add the port wine and the stock, let cook for 15 minutes on medium to low heat
4. Add salt and pepper and the cornstarch mixture. The sauce should be thick enough to coat the back of a spoon. If not, add a touch more of cornstarch diluted in water.

[surfdog]

DaveD
Well, as usual…I’m late to the party. LOL

That said…
Zin & grilled meats are practically made for each other…especially if there’s some pepper involved with the meat. I know you’re doing a Sous V Q…but hitting the meat with some course ground pepper before searing would do the trick. Finish with a little butter (or a compound butter as you did) and a little finishing salt, like Malden’s, and it will be a winner. Especially with a “peppery” zin.

Like your wife, I’m not a fan of tannins. I have NO trouble laying down bottles for a few extra years. ;-)
Seriously, like YEARS. LOL

My SO, looks at me with “contempt” ;-) in some of our winery visits when I say, “This is good, but it could be amazing in x years.” And then, to her chagrin, the winemaker will say something like, “Oh yeah, if you can hold it for x-y years, it should blow your socks off.” LOL So yeah, for ME, tannins are a sign that the wine isn’t quite ready. ;-)

[HouseHomey]

I would have voted for the Chimmi but that looks amazing!
Id eat that.