Sous-vide Fillet of Beef with Risotto Cremoso

Beef fillet:

1. Sear the meat whole in a pan. Then wrap with thyme and vacuum seal with butter in a sous vide bag. Cook in the Sous-Vide basin for 2 hours according to the instructions. Take out and collect juice. Cut the meat into pieces the size of a thumb and briefly sear the pieces on each side.

Risotto:

1. Fill a coffee cup (250ml) with rice. Chop a whole onion and sauté until it is translucent but not yet colored. Add the rice and continue toasting slowly, deglaze with approx. 200 ml Soave white wine. Add 3 chopped garlic cloves.
2. When the liquid has almost boiled off, pour in a total of 1 liter of stock over and over again. If there is still no liquid then use water. Keep stirring until the rice has the desired firmness. Then remove from the heat and mix with the Parmesan.

Winter vegetables:

1. Clean and cut the pumpkin, fennel and carrots and mix in an oven dish with rosemary, thyme and a little olive oil. Cut a whole bulb of garlic horizontally and add it too. Fry in the oven at 180 degrees for about 30-40 minutes.

Parmesan crunch:

1. Make small, grated Parmesan puffs in a hot sticky pan and wait for them to bubble. Then carefully remove from the pan and place on a plate. The Parmesan will harden within 2 minutes and create a crunch effect.