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 to 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.