by Cajun Chef

Sous Vide cooked grass fed New York strip.

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Today we have a Sous Vide cooked grass fed New York strip finished with a brown sweet cream butter sauce and topped with steamed large Gulf shrimp with a hint of citrus and mandolined balsamic marinated cipollini onions.
On the side you have herbs de providence coated organic baby fingerling potatoes sliced on a bias and roasted in duck fat and paired with 2003 Ur•bāne Shiraz.

I love being a Chef!!
Enjoy..
Chef De Cuisine 🍷

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