I nibbled on my Knorr & sour cream dip with raw vegetables while I watched my Trader Joe's rib-eye cryovac steak simmer in my Sous Vide for 4 hours at 122F. (Well actually I watched TV and surfed the 'Net for the first 3 hours.)
Next step: Put a whole potato in a medium sauce pan and fill it almost to the top with water, then take out the potato and boil the water. Chop the potato and throw it in the boiling water. What a wonder, it doesn't overflow!
Simmer for maybe 20 minutes or until fork sticks in easy, drain the water. Butter the potatoes and pour in the cream. ----- I did say that I do not skin the potatoes, right????? ----- and mash it up.
Meanwhile Sous Vide steak is ready, it came out of the oven looking red and uncooked. I seared it on a ridged cast iron skillet perhaps 30-40 seconds on each side, rotating half way to get crosshatched sear marks.
Used my convection oven to heat the dish to 200F for serving.
Served the steak and potatoes on my very warm plate, sour cream and chopped green onions, salt and pepper on the mashed "rustic" potatoes.
I'm unusual that I gave up on supermarket prepared horseradish. Meh... I buy Japanese horseradish "wasabe" powder in large packages, and just mix a bit with water. It tastes just as good to me as supermarket horseradish, and the wasabe powder lasts forever. Best part, I buy large bags (8 oz?) at Asian markets for about the 4x the price as a small bottle of supermarket prepared horseradish, and the powder will make about maybe a quart of wasabe wet.
Yeah my horseradish is green but it tastes just as good as the white stuff in the expensive little bottle if your eyes are closed. And I eat so much Japanese food that having the horseradish green looks normal to me.
Anyway the steak was PERFECT!!!! And the mashed potatoes were RUSTIC!!!!!