John Myers
Contents
show
Sous-vide Cooked Grain Fed Beef with Sweet Potato Fries and Mediterranean Vegetables
The perfect sous-vide cooked grain fed beef with sweet potato fries and mediterranean vegetables recipe with a picture and simple step-by-step instructions.
flesh
- 1250 g Beef fillet
- 1 pinch Salt
- 1 pinch Pepper
- 1 branch Fresh rosemary
- 1 branch Thyme
- 7 Toes Garlic
vegetables
- 1 piece Zucchini
- 1 piece Eggplant fresh
- 0,5 Pc. Yellow peppers
- 0,5 Pc. Green peppers
- 3 Pc. Onion
- 2 cl Bianco balsamic vinegar
sauce
- 100 g Carrots
- 1 kg Beef bones
- 200 g Fresh celery
- 1,5 liter Beef stock
- 1 tbsp Tomato paste
- 300 ml Red wine
Sweet potato fries
- 4 piece Sweet potatoes
- 250 g Fat for deep-frying
- 1 pinch Cayenne pepper
- 1 pinch Paprika powder
- 50 g Food starch
- Blanch the bones in boiling water for 3 minutes, drain the water. Peel the celery and carrots, cut into cubes. Quarter the onion, leaving the skin on. Roast the bones and vegetables in the oven until everything is brown but not black. Put everything in a large saucepan, add 1 tablespoon of tomato paste and roast. Deglaze with the red wine and reduce until a thick liquid is formed. Pour beef stock and add water if necessary so that all bones are covered. Add 1 clove of garlic and 2 sprigs of rosemary and thyme. Cook for 3 hours, then strain through a sieve and skim off the fat. Season to taste with pepper and salt. Thicken with butter just before serving.
- Season the meat with salt and pepper and vacuum seal with 1 sprig of rosemary and thyme, a pressed garlic clove and a flake of butter. Cook at 55 degrees (core temperature medium) in a water bath for about 60 minutes.
- Finely chop the 2 cloves of garlic and the onion. Cut the aubergine into 1.5 cm thick slices and season with salt on both sides. Cover with kitchen paper to absorb the escaping water (for at least 30 minutes). Dice the remaining vegetables, after the 30 minutes have elapsed, dice the aubergine as well.
- Peel the sweet potatoes, cut into fries and soak for 30 minutes, then drain and dry. Then season with paprika and cayenne pepper and dust with cornstarch. It is best to shake in a bag or plastic can. Preheat the deep fat fryer to 180 degrees, deep-fry the french fries for about 5 minutes, remove them and let the fat drain off (on kitchen paper if necessary). Just before serving, fry again very hot so that the fries are crispy. Then salt the fries.
- Fry the vegetables in portions, adding sprigs of rosemary and thyme to the pan. Put everything together, deglaze with a little white balsamic vinegar and season with salt and pepper.
- Remove the fillets from the sous vide cooker, remove them from the foil and dry them. Fry the meat very hot on both sides for about 15 seconds. Arrange everything on preheated plates.
Facebook Comments