For this dish I used CAB (Certified Angus Beef) Prime tenderloin, which was cold smoked using hickory shavings with the Polyscience Smoking Gun.  It was prepared sous vide with kosher salt, black pepper, garlic and rosemary and it was cooked for two hours at 137 degrees Fahrenheit.  After it was cooked sous vide, it was finished in a cast iron skillet in a 1600 degree broiler.  The steak was brushed with whole butter, then finished with coarse sea salt and fresh herbs.

The ragout was prepared using a barley mix from Indian Harvest and braised beef short rib prepared by Chef Hannah Yerby.  Ragouts are stewed preparations which typically include meat and vegetables and are cooked over low heat for an extended amount of time.  The term “ragouter” from French means to “revive the taste”, referring to sauces that were classically used to dress pasta.