We started by cutting a filet mignon in half. We scored it and seasoned it with salt. We cold smoked it for an hour. Then we rubbed it with a paste of fermented black beans, gochujang, garlic, and oil. We wrapped the meat up and marinated it for several hours. Then we removed the wrap and froze the seasoned meat. When it was rock solid, we deep-fried it to brown it evenly. Then we put them in the CVap set at 55°C for 3 hours. Right before serving, we fried the filets one more time to further crispify the exterior. We let them rest and cut the meat into thick slices. The meat was extremely juicy and beefy. The crust was crunchy and flavorful. And we will happily repeat the process again.
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