“What are we going to have on the menu for the dinner party? We don’t have to go too crazy……………..”

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Thats right. I don’t know any other way. If you’re going to throw a dinner party you could just make a roast which, I am sure we’ll do in future installments. Orrrr you can break out this amazing recipe for Beef Wellington that will impress even the most skeptical Sous Vide critics.

🔪Prep Time 25 minutes

👨‍🍳Cooking Time 35 min

🛁Sous Vide Time 1 hour @125F/51.5C

🥩 Total Time 2 hour

Ingredients

  • 6 filet mignons steaks (1 filet per person)
  • Salt and fresh ground pepper to taste
  • English Mustard
  • 4lb Baby Bella mushrooms
  • 3 shallots, diced
  • 6 cloves garlic, minced
  • 6 sheets Puff Pastry (1 per filet)
  • 4- 4oz pkg Prosciutto di parma
  • 2- Large Eggs

Instructions

One of my favorite parts about Sous Vide is the ability to get a lot accomplished in the time that the protein takes to cook in the bath. This recipe is no different as we are going to prep our filets and get them in the bath to cook while we get the rest ready. Salt and pepper them generously on both sides and place them in any gallon style zip lock bag. In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 125F/51.5C and place bags in bath.

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While the filets cook in the Sous Vide we can move on to our duxelles. A duxelles is a mixture of mushrooms, shallots, and garlic that is turned into a paste and used as a stuffing or filling. To start, take your mushrooms and process till fine.

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The key in these next steps is going to be getting all of the moisture out of the duxelles you are creating. You don’t want any left over moisture making the puff pastry soggy later on. Heat a heavy Cast Iron Skillet on med high. Add oil, garlic, and shallots to the pan and cook till translucent. Add mushroom paste to pan, lower to medium and cook till all moisture is out of the duxelles.

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After the hour, your filets are ready to be seared. Remove the steaks from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best sear. I then Sear the first side for 60-90 seconds depending on steak thickness. For this steak I seared for 60 seconds a side.

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We are now ready to start to start putting together our Wellingtons. Cling wrap is very useful for this. I start by spreading a layer of cling wrap on my prep surface. Next a layer or Prosciutto gets laid down, followed by a spread of the duxelles. Coat your filet with the english mustard and begin rolling.

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This is what your Wellington inside will look like rolled up by the cling wrap. We’re going to put our little Wellington balls in the fridge for at least 10 min to firm up.

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Take this time to thaw your puff pastry and roll it out. After the 10 min, place your chilled ball on the middle of your puff pastry. Egg wash the entirety and wrap the puff pastry around.

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Now you can roll up the wellington and place in the refrigerator until you are ready to serve. This is another great part about this recipe. You can prep this all in advance the day before and just take them out when your ready.

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When the time comes, pre-heat your oven to 500 degrees and give the outside of the puff pastry a light egg wash.

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Place Wellingtons in the oven for approx 10 min, or until the outside is a nice golden brown.

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And now you Beef Wellington is ready to be served and your guests are already singing your praises.

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If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

While doing research for another fish dish I could make in the Sous Vide, I stumbled upon a picture of cod on top of a luscious risotto. When I saw it was risotto I almost clicked out immediately, no way I can make one. Every time I watch a Gordon Ramsey show he is yelling at someone who messed up a risotto, and they’re trained chefs! But then I remembered that sometimes ya gotta risk it to get the biscuit. No sense in backing down from a challenge. Plus, its Black Cod, a buttery and delicate fish that would just thrive in the Sous Vide. So here it is, Sous Vide Black Cod, with a Pea Risotto. Enjoy!

🔪Prep Time 10 minutes

👨‍🍳Cooking Time 50 minutes

🛁Sous Vide Time 40 minutes @113F/45C

🐟 Total Time 1 hour

Ingredients

Black Cod

  • 3- 4oz Portions Black Cod
  • 5oz Salt
  • 2oz Sugar
  • Fresh Dill, Thyme
  • 2 tsp olive oil
  • Any high smoke point oil.

Pea Risotto

  • 1 Cup Arborio Rice
  • 2 small shallots, diced
  • 1 clove garlic, diced
  • 2 Tbsp Butter
  • 1 Cup White Wine
  • 4 cups Chicken stock
  • 1/4 cup Peas
  • 2 Tbsp Fresh parmesan
  • Tbsp olive oil

Instructions

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Black Cod Filet

Prepping

Take the Black Cod filet and portion as needed. I sectioned mine into three 4oz portions. Warning: ask your fish monger to remove the pin bones. If he doesn’t, the easiest way to remove will actually be after its cooked in the sous vide, not before. 

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Lightly score the skin. This is going to help crisp the skin at the end.

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Lightly Score Skin Side

Coat the Cod portions with the salt and sugar. Let Sit for about 15-20 minutes. Then seal in BPA Plastic bags with fresh aromatics and olive oil. Dill or thyme go wonderfully.

While the Cod sits in the salt/sugar, go ahead and get your ingredients for the risotto prepped. Disregard the mushrooms in the picture, as they were a late scratch from this cook.

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Set your Sous Vide cooker to 113F/45C and place bags in bath. The Cod floats a good amount, so you may need to find a way to keep them under water. I find a well placed spoon or two works fine.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

Starting on the risotto, I heated up the stock in a medium saucepan. I add the olive oil to another skillet heated on low and coat the pan. Add in the shallots and garlic, cook till translucent, seasoning with salt and pepper. Approx 10 minutes.

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Once translucent, add butter till it starts foaming and add rice to pan.

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Stir the rice for a couple minutes until the rice is heated up and sticky. Add wine and turn heat to medium high to cook off the alcohol. Once the alcohol is cooked off, lower the heat to a medium and begin by adding a ladle of heated stock. Stir the rice and stock until it absorbs. Continue by adding ladles of stock one at a time, only adding the next one when the previous is absorbed. After approx 10 minutes of this, you can add the peas and continue adding stock until the rice is cooked and has a slight bite to it. about 8 minutes.

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Finish the risotto by stirring in the parmesan.

Finishing

Remove the Cod from bath and GENTLY pat dry with paper towels. Black Cod is extremely delicate when it comes out. Right now they don’t look that appetizing but we’ll take care of that in a minute. It is extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear. At this point if the pin bones have not been removed yet, this is where you need to do that.

Of course, you don’t need to sear the cod. It is perfectly delicious as it is. If you do not sear, I would recommend removing the skin. If you would like to sear, go ahead and break out the TORCH……haha just kidding we wont be using the torch today.

A skillet is all you will need. Heat the pan on medium high till it gets up to temperature. Add your oil and place the Cod skin down for about 45-60 seconds to get that skin nice and crispy.

Now your amazing Cod with risotto is ready and dinner is served.

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

*Interested in getting started in Sous Vide? All the links in this blog will take you to the gear I have been using. You can also find these links on my gear page here. All links provide the site with a small kickback, but at no additional cost to you. By clicking on these links, you will be helping to support the page and our cooks at JBSousvide.com and ensure we can keep putting out quality content in the future. 

“We’re gonna need a bigger container”

This was my first big cook with a Sous vide before I had the blog and I am just thankful I took pictures to document it. When I first saw them on the table, I started to get real nervous that they weren’t going to fit inside the Sous Vide Container I had, let alone the gallon zip lock bags so I just had to test fit them. Like a gloveeee.

And just like that, we were off to the races.

🔪Prep Time 5 minutes

👨‍🍳Cooking Time 15 minutes for the searzall

🛁Sous Vide Time 2 hour @130F/54C

🥩 Total Time 2 hour 20 minutes

Ingredients

Tomahawk Steaks

  • 2- 3lb Tomahawks
  • Salt and fresh ground pepper to taste

Additional Equipment

  • Searzall or any searing method that provides even contact

Instructions

For these tomahawks I salted them the night before. Generously seasoned both sides of the meat and placed them on a large open sheet pan in the refrigerator overnight.

The next day I removed the steaks from the refrigerator and gave them a generous amount of pepper on both sides. As you can see the outside definitely got a much deeper color and dried out a little.

After the pepper you can place them in any gallon style zip lock bag. I know what you are thinking, yes, they fit. In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 130F/54C and place bags in bath.

Finishing

After two hours, your tomahawks are ready to be seared. Remove the steaks from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best sear.

For searing these steaks I used the Searzall torch attachment. With a piece of meat with a fat cap like this I usually start there on my sear till the fat starts crisping. I then Sear both sides of the steak. The downside with the Searzall only method is that it takes a bit longer than doing the Cast Iron Skillet and Searzall combo. But it certainly does the job.

And just like that your tomahawks are ready to eat and dinner is served. I think the best part about doing tomahawks is that they are perfect for eating cowboy style. They have their own built in handle!

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Conclusion

I mean do I even need to write anything here? Look at that picture! It was amazingly good. So tender and juicy. and the wow factor is off the charts!. Full of flavor, amazingly tender and that fat cap crisped up well. I Would def recommend you give this one a shot. It truly blew me away.

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

This is a simple Pork Tenderloin recipe that can be used for a quick weeknight cook or be elevated to a dinner party treat. Enjoy!

🔪Prep Time 5 minutes

👨‍🍳Cooking Time 5 minutes for the sear

🛁Sous Vide Time 1 hour @140F/60C

🥩 Total Time 1 hour 10 minutes

Ingredients

  • 8 slices thick cut Bacon
  • 1-1/4 lb Pork Tenderloin

Honey-Hoisin Marinade (by Jessica Gavin)

  • 3- Green Onions chopped
  • 1/4 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons water
  • 2 cloves minced garlic
  • 1/4 teaspoon minced ginger
  • 1 tablespoon olive oil

Instructions

Start off by cutting your Pork Tenderloins into 1″ medallions. You’re going to want to match up like sized medallions and position them together so that they will sear evenly in the end.

We are going to use two medallions per strip of bacon and secure them with skewers.

We will then take all of out dry and wet ingredients for the marinade and put them into a bowl, mixing well. Place the medallions in your bags and pour the marinade in. Let sit for at least 30 minutes and up to overnight.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 140F/60C and place bags in bath.

Finishing

After an hour, your medallions are ready to be seared. Remove them from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear.

For searing these, I used a combination of Cast Iron Skillet and Searzall torch attachment. Heat up the skillet on high and when it just starts smoking add in the oil. I then Sear the first side for about 45-60 seconds depending on thickness. For these I seared for 60 seconds a side. Remove from pan. I did not take the time to sear the bacon in the cast iron. That was a job for the searzall.

And now your perfectly cooked Pork  is ready to enjoy and dinner is served.

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

Picanha. Ever heard of it? Yeah, me neither. That is up until a couple months ago from the guys over at Sous Vide Everything. They call her the “queen of all meats.” Picanha is a sirloin cap and is supremely popular in Brazil. Now everywhere I look on Instagram, that’s all I see. Picanha this, Picanha that. Is it worth the hype? Well, when I saw it at the market I had to at least give it the old college try.

🔪Prep Time 5 minutes

👨‍🍳Cooking Time 5 minutes for the sear

🛁Sous Vide Time 1 hour @132F/56C

🥩 Total Time 1 hour 5 minutes

Ingredients

Picanha

  • Picanha Roast (Cut into steaks)
  • Salt and fresh ground pepper to taste
  • 2 tablespoon avocado oil (any high smoke Point will do)

Instructions

This is how it came. Nice fat cap on the top and trimmed underneath. Following a video in which the Sous Vide Everything guys butcher this cut of meat, I cut the Picanha into steaks.

From here your going to want to generously season all sides of the meat with your fresh ground pepper and salt. Some times I will throw some aromatics in with my ribeyes but it is recommended the first time you have picanha to keep it simple. After they’re all seasoned you are going to put your steaks in your bag. Im still using the gallon size ziploc type bags.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 132F/55C and place bags in bath.

Finishing

After an hour, your steaks are ready to be seared. Remove the steaks from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear.

For searing these steaks I used a combination of Cast Iron Skillet and Searzall torch attachment. Heat up the skillet on medium high and when it just starts smoking add the oil. With a piece of meat with a fat cap like this I usually start there on my sear till the fat starts crisping. I then Sear the first side for 60-90 seconds depending on steak thickness. For this steak I seared for 60 seconds a side. Remove from pan and hit the remaining edges with the searzall. Or just continue to torch it because you can and you like fire. Looking at you Evan.

And Now your perfectly cooked Picanha is ready to enjoy and dinner is served.

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Conclusion

Was it good? …of course it was deliciou, it was a steak cook sous vide. duh. Was it the best steak I have ever had? No. It was not. Im not ready to put Picanha up there as my queen yet but I wont give up on her. After all, this was only a packaged cut at my secondary meat market so the quality may not have been amazing. But still, it was very good. So tender and juicy. Full of flavor and that fat cap crisped up well. Would def recommend you give it a shot. I will be giving it another go.

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!