Beef fillet marinated in miso with colorful vegetables

Carved and served after cooking

For this dish you need three prepared components:

  1. the beef tenderloin marinated in miso paste
  2. the sous vide cooked colorful vegetables
    Assumption: You are prepared and are in the refrigerator.
  3. [restrict]veal jus

Procedure sous vide (alternative follows below):

  • Preheat the sous vide tank to 53°C – 58°C, depending on the desired doneness
  • Unwrap the fillet of beef and wash in cold water
  • Vacuum again and cook in a water bath for 120 minutes
  • After 90 minutes, bring water to a boil in a large enough pot
  • Place the vegetables in the bags in the water and remove the pot from the heat
  • After 110 minutes, bring the jus to the boil, then remove from the fire
  • Season the jus with long pepper and possibly add cold butter
  • Remove from the bag and sear on all sides in hot clarified butter or peanut oil and place on a cutting board
  • Arrange the colorful vegetables from the bags
  • Carve and serve the meat
  • Finish with Jus

Alternative to sous vide cooking:

  • Preheat the oven to 80°C
  • Briefly sear the dry meat on all sides over high heat
  • Insert the meat thermometer into the middle of the fillet through the end
  • Depending on your preference, cook in the oven until the core temperature is between 55 and 60°C
  • Carve and arrange