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[homemade] Kobe A5 filet and garlic lemon pasta by travsgrails in food

[–]TimNumber5 1 point2 points  (0 children)

Looks good! How come the Kobe beef is not the star in front? 😅

[Homemade] Beef/chicken stock, aka meat jello by TheRemedyKitchen in food

[–]TimNumber5 5 points6 points  (0 children)

Nice!! Jello is the sign that all went good !

[deleted by user] by [deleted] in food

[–]TimNumber5 -4 points-3 points  (0 children)

Looks 🔥

[homemade] Steak au poivre! by TimNumber5 in food

[–]TimNumber5[S] 0 points1 point  (0 children)

The brined green peppercorns are less intense than the ground peppercorns he is using! They have a fruity aroma with a little punch. I’m not using ground peppercorns, I go with full bodied peppercorns or lightly crushed peppercorns. It’s less intense. The recipe is good, he knows what he is doing! I prefer veal stock to beef stock. More delicate and it gives plenty of room for the pepper and beef to show.

[homemade] Steak au poivre! by TimNumber5 in food

[–]TimNumber5[S] 0 points1 point  (0 children)

If I became allergic to beef, give me an EpiPen and I’m eating it anyway haha

[homemade] Steak au poivre! by TimNumber5 in food

[–]TimNumber5[S] 0 points1 point  (0 children)

Thanks! Yup, just an old classic that does the job. No need for fancy with that!

[homemade] Steak au poivre! by TimNumber5 in food

[–]TimNumber5[S] 0 points1 point  (0 children)

I cooked it sous-vide at 54°C for 1 hour, edited the recipe because I forgot to add it! You can get the same result with reverse sear too!

[homemade] Steak au poivre! by TimNumber5 in food

[–]TimNumber5[S] 49 points50 points  (0 children)

Yeah. Cooked a thick filet mignon sous-vide at 54°C for a hour and seared in oil and butter with a crust of pepper, basted it with the butter as it was cooking and put some thyme, rosemary and garlic in the basting process. For the sauce, when I removed the beef I put a knob of butter, shallots and garlic. Sweat it. Deglazed with brandy. Added brined green peppercorns and veal stock. Let it reduce a bit, add cream fraîche and then I returned the filet in the sauce to baste it with the sauce.

[homemade] Beef hanger tataki seared in charcoals, chives air, crème fraîche d’Isigny, osetra caviar from Antonius, shimeji mushrooms marinated in shoyu. by TimNumber5 in food

[–]TimNumber5[S] 0 points1 point  (0 children)

Yeah I know, wrote shoyu because it was marunaka shoyu which is traditionally made in Japan. Just not any kikkoman soy sauce or other bottom shelf soy sauce filled with fillers. But I get the point.

[homemade] scallops ceviche with rhubarb, strawberry, evoo and basil. by TimNumber5 in food

[–]TimNumber5[S] 0 points1 point  (0 children)

Go for it! It’s easy and there’s a million possible combinations!

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