The other day I asked the hairy one what she wanted for dinner. Having been on a fish bender, she asked for steak so I obliged with two Wagyu New York Strip steaks from Central Market.. So today I started seasoning the meat, vacuum sealed them and cooked them in the sous vide for two hours at 150f.
Added to that, I took four baking potatoes and cooked them for an hour at 450f (convection). Let those cool, then scooped them out, added heavy (double) cream, cheddar and some carmalized onions I cooked earlier this afternoon. Re-stuffed them and baked for a further 30 minutes at 350f.
The end result with a cognac peppercorn sauce was edible.