Had a couple whole axis tenderloins in the freezer so I decided to section it in 3, cook them all and use one section now and other 2 back to freezer to use later.
Seared and then sealed with rosemary and thyme. 132 for 5 hours.
Made a stroganoff-inspired meal tonight with it leaned heavy on the broth:cream to get more of a soupiness out of it. Not my best looking effort but I was shooting from the hip and the taste was there.
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