John Myers
Contents
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Ingredients
- 1 kg Beef fillet
- 5 bunch Carrots
- 1 piece Red cabbage
- 100 g Blue cheese
- Milk
- 10 piece Shallots
- 200 ml Port wine
- 2 tbsp Brown sugar
- 20 g Butter
- 1 tbsp Currant jelly
- 5 piece Potatoes
- Oil
- Herbs
- Sour cream
- Salt
- Pepper
- 1 piece Vanilla pod
- 40 g Butter
- 1 tbsp Brown sugar
- 1 piece Lime
Instructions
- Vacuum the beef fillet with butter, cook in the sous vide at 56 degrees for 2 hours. Vacuum the carrots with butter and vanilla, cook in the sous vide at 85 degrees for 1 hour.
- Hollow out the red cabbage stalk and season with sugar, pepper and salt, cook for 1 hour on the grill at 150 degrees, add the blue cheese and cook for another 30 minutes.
- Fan the potatoes, season with salt, brush with oil and herbs, and bake in the oven for 45 minutes at 200 degrees. Season the sour cream with salt and pepper and refine with the lime zest. Take the beef fillet out of the vacuum bag, sear it (beef), season as needed.
- For the sauce: caramelize the sugar, fry the shallots, deglaze with port wine, reduce and season with currant jelly. Quarter the red cabbage and serve with the carrots.
Nutrition
Serving: 100gCalories: 166kcalCarbohydrates: 7.8gProtein: 15gFat: 6.8g
