Recipe would be great. I do have a Sous Vide set up. So, I'm down to try that. Haven't done it with tenders yet.
1. Sous vide at 129 for 60 minutes. No seasoning.
2. Pat very dry with paper towel and add a liberal amount of kosher salt, some garlic powder, and pepper.
3. Sear in a high heat oil or on a grill. (No olive oil or butter. Get something with a higher flash point, Avocado oil, Ghee, etc.)Chimichurri
I like cilantro. Normally, chimichurri does not have cilantro. You can replace cilantro with more parsley if you prefer.
- 1 1/2 cups well packed fresh parsley
- 1/2 cup well packed fresh cilantro
- 1/4 cup fresh oregano or 1 tsp dried
- 1/4 small red onion
- 3 garlic cloves
- 3 Tbsp red wine vinegar
- 2 Tbsp fresh lemon juice
- 1 tsp salt, or to taste
- 1/4 tsp red pepper flakes (optional, more or less to taste)
- 3/4 cup olive oil
1. Finely dice ingredients and mix together in a bowl. Mushroom Risotto
Risotto is not complicated and more or less the same everywhere, but takes some work to make. The recipe linked below will work. One thing I normally do different is get dehydrated mushrooms, clean them really well, then rehydrate them in water overnight. I'll use the mushroom water to replace an equal amount of the chicken broth. I usually splurge for some high quality mushrooms when I make this. Your also going to want to use 4 or 5 tablespoons of butter to saute the mushrooms not 2 like the recipe calls for. If you have never made risotto the important things are -
Add simmering stock a ladle full at a time. It needs to be hot.
Stir almost constantly until it's done. It could be 20 minutes or it could be 40. Time doesn't matter, taste it.
Use rice made for risotto. I use Arborio. Mushroom Risotto