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

Ingredients for 9

• 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

• 

  Step 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.

• 

  Step 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.

• 

  Step 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.

• 

  Step 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.

• 

  Step 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.

• 

  Step 6

  Cook the silver onions with a bit of salt for 20min. Rinse the water. Add a bit of olive oil and keep warm.

• 

  Step 7

  Mix the chia seeds with the French cheese. Set away in the refrigerator.

• Finishing Steps

• 

  Step 0

  When the Anova is done, fry the tenderloin in the pan to get a crust.

• Step 1

  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.

• 

  Step 2

  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.

• 

  Step 3

  Add the carrots. https://recipes.anovaculinary.com/recipe/carrots-with-seasalt-and-butter

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