Presented by Chef Joe Marx, Ovations Food Services with the Charlotte Knights
2 6-8 ounce filet
4 small Yukon Gold potatoes
4 baby carrots peeled trimmed
2 medium sprigs of Rosemary
5 sprigs of thyme
2 garlic cloves
4 tablespoons extra Virgin olive oil.
Preheat sous vide bath at 136°F. Place fillet and Rosemary in a closable plastic bag with as little air in the bag as possible. Place fillet in bath for 45 minutes. When ready to serve remove beef from the bag Season with salt and pepper, using a hot sauté pan place 2 tablespoons of olive oil and sear each side. About one minute per side.
Baby Carrot Preparation
Heat water bath to 194°F. Pout carrots in closable bag and place it in your sous vide bath. Cook for 15 to 20 minutes. Season carrots with salt and pepper to taste.
Preheat sous vide bath to 185°F
Place potatoes garlic thyme and 2 tablespoons olive oil in a plastic closable bag. Cook potatoes and bath for 45 minutes. Remove potatoes and season to taste.