Grilled Sous Vide Filet Mignon with Parmesan Gremolata

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I’m falling in love with sous vide all over again. Not because it cooks meat so well (and it does), but because it’s so convenient.I used to wonder why people would buy large sides of meat and freeze them. Now I have a stack of filet mignons and New York strips in my freezer. . . .

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