Mixed Grill via Sous Vide

so mixed grill is a cool italian thing where you basically grill up a few different meats and get nibbles from each (lots of different tastes), somewhat similar to what you see at a brazilian restaurant ... any way, it was snowing pretty hard and i got to the store to grocery shop early today ... so i took the inclement weather as an opportunity to play in the kitchen a bit ... the "innovation" test on "The Next Iron Chef" got me thinking about outside the box techniques a bit, so here's what I tackled...

• sous vide sirloin steak with shallots, tellicherry peppercorns, fine herbes & butter
  
• sous vide pork chops with pasilla peppers, ancho chile powder, fresh lime juice, & Himbeergeist (black forest raspberry brandy)
• sous vide filet mignon with garlic, pepper, & Oloroso (semi-sweet spanish sherry)
  

Sous vide (if you don't know) involves cooking at a low temperature in a water bath with all your ingredients in an air tight bag. In this case cooked everything for about 30 minutes at 160F, with the exception of the filet which only cooked for 20 minutes. A remote thermometer helped the task as getting the temperature just right is not easy (can't wait to get that vacuum sealer and immersion circulator someday). Filet was a perfect medium rare and the others
were medium. Finished everything in a pan with 1/3 butter 2/3 grapeseed oil at medium high heat, just to carmelize the exterior. Also finished the filet's sauce by reducing and adding cream, sort of a spanish take on steak au poivre.

Accompanied by a duo of potato, leek, & bacon soup and mushroom
parsley soup. CMS Hedges wine pairing. Hearty and yummy stuff for a snow storm.