Coulette steaks were prepped with a typical Argentinian Gaucho seasoning and placed, sous vide, in a food hot tub… 😉 Next they were seared in avo and topped with minced Peppadew peppers. The sides were kale and mango salad dressed with a champagne vinaigrette, and sliced fingerling potatoes [also sous vided with butter, garlic, s&p, evoo,… Continue reading Coulettes anyone?