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 … Continue reading Hickory Smoked Prime Beef Tenderloin with Braised Beef Short Rib and Barley Ragout, Summer Vegetables