This was my first time sous vide-ing anything, and now I'm obsessed. Also, it was my first time using a cool new toy of mine, which is the
Paragon Induction Cooktop. Highly recommended.
I sous vide the meat with fresh thyme, olive oil, and garlic (I'm not a big rosemary guy). Unfortunately, the bags I used had holes in them, so the meat got a little waterlogged before I realized and wrapped it in Saran Wrap about 400 times. But it still turned out fantastic. It was sous vide for 22 hours and then roasted in a basic salt/pepper crust for like 20 minutes. I wouldn't cook it any longer. The texture was perfect and the fat was basically meat butter. Flawless.
I served it on top of a puree I made. I caramelized some sweet corn, added caramelized onions, roasted jalapeno, roasted garlic, and I simmered it in coconut water. I then blended it with just a little olive oil and put it through a sieve.
Then I took some dried cherries, chopped them up and reconstituted them in some really good chardonnay, orange zest, parsley, fresh garlic, and a paste I made from roasted garlic+roasted jalapeno. I let it sit for a few hours, and it was AMAZING. Combined bite of meat+puree+cherry stuff+cherry stuff juice was one of the best bites of food I've ever had.
