Sous Vide Filet Mignon And A coupon

As soon as Lily left, the system announced:

[Congratulations Host for completing the Quest: Feed five unique customers! You have taken another step in your journey to becoming the Transcendent Chef.]

[Commencing Quest Reward…]

]Quest Reward: Sous Vide Filet Mignon Recipe.]

The System announced before continuing:

[Congratulations host for completing the quest within a day.]

The System paused, and with a matter-of-fact tone, it added:

[The System never once doubted you!]

After hearing the System's matter-of-fact tone, Lucian felt his eyes twitching, but he remained silent and waited.

[Commencing additional Quest Reward…]

[Quest Reward: A one-time free restaurant upgrade coupon.]

—-----------

Recipe Added: Sous Vide Filet Mignon

Coupon Added: One-time free Restaurant upgrade

—-----------

Immediately after, streams of information flooded Lucian's head: the selection and processing of ingredients, the cooking method, and the precise timing of each step.

In an instant, Lucian became an expert at cooking the dish. It was as though he was the creator of the dish.

—-----------

< Main Course >

Dish Name:

Sous Vide Filet Mignon

Description:

Tender and juicy filet mignon from the Grade Five Cloud Spotted Cow, cooked to your desired doneness using the sous vide method for an even and succulent texture. Then, pan-seared to an even brown-golden crust with Cloud Spotted Cow Butter, Hellfire Garlic, and Weeping Willow Rosemary; served with a rich, velvety pan sauce made from Drunken Monkey Blood Wine, Ice Jadeit Shallots, Brown Lily Dijon Mustard, and a touch of Frostbloom Heavy Cream.

Requirement:

To indulge in the Sous Vide Filet Mignon, a Mage Rank of Mana Vein Tempering Realm is required.

Special Requirement:

To order this dish, an advanced two-hour notice and advanced payment are required.

Levels of Steak Doneness:

Raw

Blue Rare

Rare

Medium Rare

Medium

Medium Well

Well Done

Price:

Fifty Low-Grade Mana Stones

Ingredients:

Main Ingredient:

Cloud Spotted Cow Filet Mignon

Ingredient Grade:

Grade Five

Origin:

Planet Arcadia, Magical Beast Continent — Drakonia. Cut from the tip of a Cloud Spotted Cow's tenderloin.

Seasoning:

Soaring Ox Kosher Salt

Ingredient Grade:

Grade Three

Origin:

The remains of a Grade Five Soaring Ox that has solidified and turned into a salt deposit, which is then harvested, brined, and rolled into thin, dense flakes.

Freshly Ground Weeping Willow Black Pepper

Ingredient Grade:

Grade Three

Origin:

Planet Arcadia, Magical Beast Continent — Drakonia within the Eternal Dark Forest. Vine cut from a Weeping Willow Tree, briefly cooked in hot water, and sun-dried.

One sprig of fresh Weeping Willow Rosemary

Ingredient Grade:

Grade One

Origin:

Planet Arcadia, Magical Beast Continent — Drakonia within the Eternal Dark Forest. Snipped from the leaves of the Weeping Willow Tree.

One smashed clove of Hellfire Garlic:

Ingredient Grade:

Grade Three

Origin:

Mortal Hell's first layer. A regular piece of garlic bathed under Hellfire that is periodically released by the former guard of Hell, Zany'x.

1 tablespoon of Cloud Spotted Cow Butter

Ingredient Grade:

Grade One

Origin:

It is made from churning milk from a Cloud Spotted Cow.

Bloodboar Oil

Ingredient Grade:

Grade One

Origin:

It is made from the fats of a Grade Three Bloodboar.

Ingredients for the pan sauce:

One finely chopped Ice Jadeite Shallot

Ingredient Grade:

Grade Two

Origin:

Planet Arcadia, Northern Tundra. Grown on the skin of the Sixth-Grade Giant Jadeite Mammoth.

½ cup of Drunken Monkey Blood Wine

Ingredient Grade:

Grade Four

Origin:

Northern Regions of the Beast Spirit Planet. Contrary to their name, Drunken Monkeys are sober, yet their blood is known to be one of the most delicious red wines found within the Celeste Universe.

1 tablespoon of Brown Lily Dijon Mustard

Ingredient Grade:

Grade Two

Origin:

Planet Arcadia, Magical Beast Continent — Drakonia. Harvested from the brown lily that grows on the back of a Grade Four Flying Brown Lily Weretiger.

¼ cup of Frostbloom Heavy Cream

Ingredient Grade:

Grade Two

Origin:

Regular heavy cream stored within the Third Grade Frostbloom Evergreen Plant for a year.

2 tablespoons of Unsalted Cloud Spotted Cow Butter

Ingredient Grade:

Grade One

Origin:

It is made from churning milk from a Cloud Spotted Cow.

Seasoning:

Dragon Fly Flake Salt

Ingredient Grade:

Grade Two

Origin:

Wings from a Grade Three Dragon Fly crushed into powder

Freshly Ground Frostfire Black Pepper

Ingredient Grade:

Grade One

Origin:

Planet Pyrofrostia: from the planet where the elements of fire and ice perfectly meld together, creating the Frostfire Black Pepper.

—-----------

As Lucian was reading the information in his mind, the System added the same information to the restaurant's menu.

After Lucian finished reading the information, he licked his lips and heard his stomach rumble.

Even without the information that was implanted into his memories, he already knew how to cook a Sous Vide Filet Mignon.

As a chef and a fan of filet mignon, he had cooked it many times.

However, compared to the rare and almost impossible-to-obtain ingredients for this dish, Chef Lucian had used Mortal, Grade Zero ingredients.

At the end of the day, even Kobe A5 Wagyu, which cost hundreds of dollars, was still a Grade Zero ingredient.

The difference between a Grade Zero ingredient and a Grade One ingredient was like the difference between eating an Eye of Round stake and a Kobe A5 Wagyu Beef.

One was tough and lacked flavor, while the other was rich, buttery, and packed with umami flavor.

They were not comparable in flavor or texture at all!

Although the dish was simple to cook, it relied on two major factors — the type of filet mignon used and the cooking technique — sous vide.

Obviously, the best ingredients would make the best dishes… as long as the chef was competent.

As for sous vide it was a French cooking technique that involved vacuum sealing food in a bag. In Lucian's case, vacuum sealing a filet mignon in a bag and then cooking it in a water bath for a long period of time at a low temperature.

In Lucian's opinion, this method was one of the best because it ensured the food would cook evenly and perfectly. As long as the temperature and the time the food was cooked were correct, the food would never be undercooked or overcooked.

The results that you get from sous vide could not be achieved with other methods.