Originally Posted by Clayton SF
Vichyssoise with sous-vide poached shrimp.
Sous-vide filet mignon with cauliflower in Cambozola cheese sauce and roasted garlic and sage brown butter.
Clayton, what'd you sous-vide the filets to? 110F, then sear, then carry over rest 10 mins to rare?
What's your take on at home, in-fridge dry aging? I've done it a few times, can't quite say it produced a tangible boost in flavor, particularly given post-cook salts / mounts / sauces. I'm a butter / shallot / whiskey flambe / heavy cream / cracked pepper sauce fan myself.
I pair that richness with bitter greens & citrus acid -- shaved brussels, fennel, frisee with tart eureka lemon oil and fleur del sel.