John Myers
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Fine Piece of Beef, Cooked Sous Vide, Served with Whiskey Sauce
The perfect fine piece of beef, cooked sous vide, served with whiskey sauce recipe with a picture and simple step-by-step instructions.
For the beef:
- 1,5 kg Beef fillet
- Salt
- Pepper
For the whiskey sauce:
- 1 Pc. Onion
- 150 ml Whiskey
- Pieces of beef left over after parrying
- 1 tbsp Mustard hot
- 1 Pc. Shallot
- 1 tbsp Butter
- 600 ml Veal stock
- 6 tbsp Tomato ketchup
- 3 tbsp Worcester sauce
- 2 tsp Tabasco
- 450 g Cream
For the Annabell mousseline:
- 600 g Annabel potatoes
- 100 ml Whole milk
- 200 g Cream
- 250 g Nut butter
- 1 tbsp Salt
- Nutmeg
For the glazed carrots:
- 500 g Carrots
- 3,5 tbsp Butter
- 5 tbsp Cane sugar
- 2 tbsp Cream
- Parry the beef fillet and then season with salt and pepper on all sides. Cut into pieces and vacuum seal. Cook at 55 degrees in a water bath for at least 3 hours (there is no upper limit). Put in boiling water for another minute before consumption.
- For the sauce, cut the soup greens and onions into pieces and sear them together with the remaining beef in the pan, add 1 tbsp hot mustard. Deglaze everything with the whiskey and dissolve the roast. Then pass everything through a sieve. Melt the butter in a saucepan, add the shallot and sauté. Deglaze with the dissolved roast meat and veal stock, add ketchup, Tabasco and Worcestershire sauce and reduce the liquid to approx. 230 ml. Then pass through a sieve again and add the whipped cream.
- Cut the carrots into strips and blanch them in hot water with cream. Melt the butter with the sugar in a pan and toss the carrots in it for about 10 minutes.
- Peel and boil the potatoes, then mash with the cream and strain through a sieve. Heat the mixture together with the milk and nut butter in a saucepan, stirring constantly and seasoning to taste.
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