Beef fillet marinated in miso with colorful vegetables

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

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