Tenderloin Head Roast Sous Vide with Truffled Home Fries

Pulled out the new infrared thermometer to sous vide the head roast in garlic, French thyme, rosemary, and shallots. Cooked for 2 hours at 150F, finished under the broiler for 10 minutes after resting the meat to just above room temp. The home fries were dry roasted yukon gold slices, flipped after 15 minutes at 450F, then finished for 10 more minutes. The finishing salt was a hand harvested pink sea salt and the finishing oil was black truffle infused.

From 2009-12-26