We cleaned up the filets. Then we scored them to add nooks, crannies, and potential texture. We slathered them with a mixture of honey, Dijon mustard, and soy sauce. Then we partially froze them. When the exterior was solid, we deep-fried them in batches. The exterior browned. The scoring opened up and produced textural elements on the outside of the meat. We slid the filets into the CVap for 2 hours to cook. When we were ready to serve them, we fried them again to re-crisp the exterior and add a final blast of heat. We then rubbed them with butter, let them rest for a minute or two, and sliced away. The finished beef had a crunchy, caramelized crust with a juicy, tender interior. The meat had a nice beefy flavor with a haunting kiss of honey mustard. Each bite made you wish for a little bit more.
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