
For this dish you need three prepared components:
- the beef tenderloin marinated in miso paste
- the sous vide cooked colorful vegetables
Assumption: You are prepared and are in the refrigerator. - [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
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