Lamb medallions cooked under vacuum on two types of beans and asparagus pieces

Ingredients for 2 servings:

• 400 g lamb medallions (marinated and sealed)
• 150 g beans, thick
• 150 g beans, broad beans
• 200 g asparagus (broken asparagus)
• 2 radishes
• 1 tbsp butter
• 1 tbsp olive oil
• powdered sugar
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Dice the radishes or cut them into sticks. Blanch the broad beans for one minute, then rinse in ice-cold water and drain. Press the bean kernels out of the pods. Cook the runner beans for 6 minutes, then rinse in ice-cold water and drain well. Cut the beans crosswise into approximately 1 cm wide sections. Peel the asparagus and cut them into approximately 1 cm wide sections; the heads can be left on a little longer. Melt the butter in a pan, add the asparagus pieces, dust with a little powdered sugar and fry for about 10 minutes over medium heat. Add both types of beans and mix. Season the vegetables with salt and pepper and stir in the diced radishes. Meanwhile, bring the water to a boil, add the sealed medallions, turn off the heat and let the meat simmer in a covered pot for 20 minutes. On induction cookers, bring the water back to a boil briefly after 10 minutes, then turn it off again. This is because induction hobs don’t retain heat as long as standard stoves. For optimal results, it’s also important that the pieces of meat are the same thickness. Let the medallions rest in the foil for a few minutes, then cut open the foil and sear the pieces of meat in hot olive oil for about a minute on each side to develop a brown crust. The advantage of this method (the French call it sous vide) is that the meat cooks gently. This keeps it tender and allows the marinade to penetrate the meat better. Served with just the vegetables, this is a food combining dish that’s ideal for weight loss.