Sous Vide Beef medium rare tenderloin with calf cheek and potatoe mash

Beautiful recipe for a fantastic diner. I served it for nine.

Author

Joep van

Prep Time: 02:15

Recipe Time: 02:15

Temperature : 136.4F / 58C

Ingredients

• Tenderloin 1.8 kg
• Salt
• Black pepper
• Butter 300 gram
• Olive oil
• Sweet potatoes 3kg
• Shitake
• silver onions 500gram
• Seeds of garnet apple
• French cottage cheese 250gram
• Chia seeds
• Port
• Lots of fun and respect for your ingredients.
• Carrots (https://recipes.anovaculinary.com/recipe/carrots-with-seasalt-and-butter)

Directions

1. First of all put the calf cheeks, about 450grams, in a pan with water. Let them cook for around 4 hours. After that, chop them to small cubicles. Cool down. Cook the water to a minimum. You should be left with a residue which is a bit jelly. Add to the cubicles and mix. Wrap everything in kitchen foil and make it into a sausage. Let it cool in the refrigerator.
2. Set your Anova to the desired temperature. 58C. On the picture it is cooling down from the carrots. A side recipe to serve with this main course. You can also find them in my profile.
3. Put the tenderloin with a bit of olive oil, salt, black pepper and rosemary in a seal bag and vacuum. Put in the water bath.
4. Cook about 3 kilograms of sweet potatoes in the vegetable stock. Just under water. Make a mash when ready and add a bit of olive oil.
5. Put the shiitake (or whatever you like) in a small pan with port. They should be just under the surface. On a low fire, cook all the port until it’s gone. Set aside and keep warm. In a pre-heated oven preferably. Set at 45c.
6. Cook the silver onions with a bit of salt for 20min. Rinse the water. Add a bit of olive oil and keep warm.
7. Mix the chia seeds with the French cheese. Set away in the refrigerator.

Finishing Steps

1. When the Anova is done, fry the tenderloin in the pan to get a crust.
2. When you have a nice crust, set the meat aside and keep it warm. Add the sliced sharlot and a splash of port to the butter in the pan. If you have, also add the liquid from the vacuum bag. Cook short and let it thicken. Run the sauce through a sieve and keep warm.
3. When the gravy is made, put everything on a plate. I used a square mold to put the mash in. This is the layering: * potato mash * sausage * tenderloin * 2 dots of French cheese * cress * seeds of garnet apple * gravy * shiitakes * silver unions All in a nice modern way. Have fun.
4. Add the carrots. https://recipes.anovaculinary.com/recipe/carrots-with-seasalt-and-butter