Striploin with Chanterelles and Sous Vide Rogue Creamery Blue Cheese

We trim and cut striploin into paves and sear them.  We plate with Fall sweet peas, baby carrots from our garden, chanterelles from the coast and a “fondue” also made from Rogue Creamery Caveman Blue. 

We take about 8 ounces of the cheese and vacuum seal it.  We then roll it out with a rolling pin and the effect is like marble.  I trim thin strips and use it as a base to the presentation.

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