Roast Beef - Sous Vide Style

Whole Foods had chuck roast beef @ $3.99/lb.  Which is to say, Whole Foods had beef at actual prices.  Naturally, I had to jump on this.  After cutting up the 2+lb steak, there was only one way to cook the first portion...retardedly slow in my sous-vide getup.

Step 1:  Season and sear.
Trim the beef, and then rub it with salt and pepper.  Sear in butter in a cast iron pan...

mmm seared beef

Step 2: Bag it.  Add rosemary, thyme, garlic powder and white wine to a zip-lock bag.  Add the beef.  Work out as much air as possible.  

Step 3:  Slow cook.  I set Frankenstein to 135 degF.  The temperature controller has not performed quite as well as I hoped.  It seems to run +/- 5 degF.  For sous vide cooking, +/- 1 degF is really what you want.  Hopefully there is a workaround...

Step 4: 24 hours later...Make a pan sauce.  Take the sweet beef juice (lol) from the zip-lock bag.  Add butter.  Add canned mushrooms, salt, pepper.  Simmer it.

Step 5:  Finish the pan sauce.  I added heavy cream and a clove of garlic.  

Step 6:  Serve with twice fried fries...Someday later I will go explain how I make those...

bon appetit...

There are roughly $2.50 worth of raw ingredients on that plate.  As a side note, the steak could have been trimmed a bit more as the fat that remained was tough.  The beef itself was insanely tender.