Bacon Wrapped Filet Mignon

Without much of a recipe at all, cooking items in the sous vide is always a hit.

1.     It tastes amazing – never over- or undercooked. Always perfect.

2.     It never smells – no fishy smell, no bacon aromas, no beef. Always neutral (unless you add additional amazements).

3.     It is as clean as a whistle. No fuss, no muss, no mess. Things are cooked in a sealed bag, and no grease or grime remains to clean.

Whether you choose to wrap your buffalo filet in bacon or your wild Sockeye salmon in pork belly, you’ll sous vide away, accompany it with seasoned starches, and consume it with love and appreciation.

All that said, my very favorite element of cooking sous vide has nothing to do with “water bathing”– it’s all about the flame! 

Torching the goods for a crispy, crunchy, and completely finished product seals the deal!