Spoiler Alert - a unicorn jumped in front of my camera as I tried to document this cook. Never happened before, but the SD card failed - no pics. However, the meal was good enough to warrant doing again - so I will in the next couple of days and I have a new SD card.
I had a thick cut boneless, center cut chop. Coated with oil and dusted with FSB (Fine Swine & Bovine.) Gave it a quick pre-sear on all sides. Sealed and dropped into the Anova inspired spa at 140* for 2 hours. In the meantime, I pre-heated the oven and prepared some veg for roasting.
Peeled and thin sliced (like fries) a sweet potato, cut up some small red, white and purple potatoes, a small white onion, trimmed some asparagus and cut some carrots into quarters lengthwise. Rolled in olive oil and added some kosher salt and fresh cracked black pepper. Tossed in the oven at 400* for about an hour.
When the chop came out of the spa I gave it another quick sear on all sides (it WAS thick!)
Sorry, HUB - no gravy. But it WAS good. Will be making this again soon and will put up the unicorn guard to be sure I get some pictures.