Petite tender (diamanthaas/jodenhaas)

Ingredients for 4

• 2 pieces of petite tender

• 2 branches of fresh Rosemary

• 2 garlic cloves

• Salt

• Black pepper

• Butter

• Oil

Directions

• Step 1

  Season the meat with salt and black pepper.

• Step 2

  Add the meat, garlic and Rosemary to a vacuum bag and vacuum seal it.

• Step 3

  Put it in a the water bath (pre-heated at 54 degrees Celsius) and let it sit for 80 minutes.

• Step 4

  After 80 minutes take the bag out of the water bath and put it in an ice bath for 30 minutes (not necessary, but helps with the sear and keeping the meat tender).

• Step 5

  Dry the meat with well (otherwise it won’t sear).

• Step 6

  Put a pan on high heat with some oil. When the oil is warm, sear the meat in the pan (1 or 2 minutes per side, depending on size) until brown. You can add some butter to the pan for flavor.

• 

  Step 7

  Take out the meat and let it rest a bit before cutting it up and serving.

• 

  Step 8

  I chose to pair it with roseval potatoes and parsnip out of the oven, sous vide green asparagus, haricot verts, carrot purée and a nice port sauce.

• Step 0

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