The filet marinated overnight in a mix of HP sauce, soy sauce and sweet chilli sauce. The file was in sous vide in 50 C for just over three hours and finalised on the coal BBQ. The end result was great if just a bit over cooked for what I was aiming for.
Beef fillet, chimichurri, garlic potatoes and steamed broccoli
3 years ago by JohnSmith to c/cooking_with_fire
cooking_with_fire
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A community for anyone who loves cooking over fire, whether that’s antikristo, asado, barbacoa, barbecue, barbie, bbq, braai, chichinga, churrasco, inihaw, jerk, lovo, pachamanca, parrillada, or a sausage sizzle - let’s share recipes, advice, tips and tricks…
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cooking_with_fire
@feddit.uk
677
51
1
A community for anyone who loves cooking over fire, whether that’s antikristo, asado, barbacoa, barbecue, barbie, bbq, braai, chichinga, churrasco, inihaw, jerk, lovo, pachamanca, parrillada, or a sausage sizzle - let’s share recipes, advice, tips and tricks…
go to feed...
Looks delicious!
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