John Myers
Ingredients for 2 servings:
- 2 thick veal entrecôte(s), 4 cm thick
- 6 large shrimps
- salt and pepper
- Oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes
Rinse the veal entrecôtes thoroughly, pat dry, and place each in a sous vide bag without any seasoning. Then vacuum seal and seal. Cook in the sous vide bath at 60°C for approximately 3-4 hours. Surprisingly, the veal entrecôte is more sinewy than entrecôte from older animals and therefore needs twice as long. After 3 hours, the meat is medium. Almost cooked, but still a little pink and juicy. (I use a sous vide stick and a large saucepan.) Remove the cooked (gray) entrecôtes from the bags, pat dry, and then briefly sear on both sides in very hot, neutral-tasting oil to brown them. I use a lot of oil for this. Remove from the pan and degrease on kitchen paper. Discard the oil. Don’t clean the pan, but quickly fry the shrimp in the remaining oil. Season the entrecôtes and shrimp with salt and pepper just before serving. Transfer the entrecôtes to plates and place the shrimp on top. This dish goes well with cooked new potatoes with guacamole, crispy fried snow peas, and a cool, fruity, dry Rioja Rosé. 454 kcal per serving.
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