This dish is the closest I have come to meat perfection since I began cooking. Sous Vided Beef Tenderloin to 53C then deep fried in beef tallow to brown the outside, with a fig and balsamic glaze and topped with gorgonzola crumbles and crisped sage
This dish is the closest I have come to meat perfection since I began cooking. Sous Vided Beef Tenderloin to 53C then deep fried in beef tallow to brown the outside, with a fig and balsamic glaze and topped with gorgonzola crumbles and crisped sage
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