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Cooks' Corner
OK you sous vide nerds, educate us
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<blockquote data-quote="P7M13" data-source="post: 2812033" data-attributes="member: 94154"><p>Hoo boy! That looks so good!</p><p>That is how I do venison medallions or filet mignon - rub in spices, slow heat it to just below the perfect internal temp for the doneness you like, then fry it in a super hot pan.</p></blockquote><p></p>
[QUOTE="P7M13, post: 2812033, member: 94154"] Hoo boy! That looks so good! That is how I do venison medallions or filet mignon - rub in spices, slow heat it to just below the perfect internal temp for the doneness you like, then fry it in a super hot pan. [/QUOTE]
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