Sous vide filet mignon with butter baste, twice-fried duck fat fries and sauteed asparagus

Peel the potatoes and cut into uniform fries. Parboil in salted, vinegar-spiked water 15 to 20 minutes, until very nearly falling apart.

Cool completely on a wire rack set in a rimmed baking sheet.

Fry in duck fat at 275F until just golden blonde, with no browning. Drain on paper towels and cool to room temperature.

Raise the duck fat to just shy of its smoke point, 360-some degrees F, and fry until golden brown, about five minutes. Drain on paper towels.

Season the filets generously on all sides with pre-mixed kosher salt and black pepper. Bag with crushed garlic, rosemary, thyme and pats of butter placed beside the steaks; seal.

Cook in a preheated 130F water bath for two hours.

Pat the steaks dry and sear quickly in a preheated cast iron pan with high smoke point oil.

Add 4 tablespoons butter with the garlic and herbs from the bag, reduce to medium, and baste until the butter is lightly browned and the steaks are burnished. Pour the brown butter over the steaks.

Saute the asparagus in the remaining fat 3 to 5 minutes, until tender crisp. Plate steak, asparagus and fries.