John Myers
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Sous Vide Fillet with Truffle and Porcini Mushroom Risotto and Caramelized Tomatoes
The perfect sous vide fillet with truffle and porcini mushroom risotto and caramelized tomatoes recipe with a picture and simple step-by-step instructions.
For the risotto
- 400 ml Mushroom stock
- 400 ml Vegetable broth
- 100 g Butter
- 5 Pc. Shallots oblong
- 2 Pc. Garlic cloves
- 200 ml White wine
- 120 g Parmesan
- 250 g Risotto rice
- 1 tbsp Truffle oil
- 1 Pc. Truffle (Kalahari)
- 6 Pc. Sprigs of thyme
- 1 Bd Fresh smooth parsley
- 200 g Boletus
- 2 Pc. Rosemary sprigs
- 1 Pc. Lemon
For the barolo sauce
- 50 g Onion
- 50 g Carrots
- 50 g Celery
- 1 Bd Coriander
- 2 Pc. Garlic cloves
- 500 ml Barollo
- 200 ml Port wine
- 500 ml Veal jus
- 100 g Ice cold butter
- 100 g Flour
- Lemon
For the caramelized tomatoes
- 200 g Cherry tomatoes
- 2 tbsp Sugar
- 6 Pc. Sprigs of thyme
For the fillet
- 1,5 kg Fillet steak
- 2 Pc. Rosemary sprigs
Fillet steak
- Wash the steak and dab it with kitchen paper. Season with salt and pepper and place a sprig of rosemary on top. Place the fillet in plastic bags and vacuum seal. Cook in a water bath at 56 degrees for 250 minutes. Then take the fillet out of the bag and fry or grill it on all sides. The preparation of the other ingredients must be planned so that everything is ready at the same time as the meat.
sauce
- Sweat the vegetables in oil. Then deglaze with red wine and port wine. Reduce by half and strain through a sieve. Top up with veal jus and reduce to half. Thicken the sauce with cold butter and a little flour. Season to taste with salt and pepper and lemon.
Risotto
- Dice the garlic clove and sound notes. Grate the Parmesan, pluck the parsley and thyme. Clean and cut the porcini mushrooms. Now heat the broth in a small saucepan. Heat the shallots in butter and oil in a high pan or saucepan and fry until translucent. Then add the risotto rice. Deglaze with white wine after 1 minute. When the alcohol has evaporated, pour the stock over it. Stir for about 15–20 minutes and pour stock over and over again.
- Prepare the porcini mushrooms in parallel. Heat 2–3 tablespoons of oil, sauté the garlic in it until colorless and take it out again. Add the thyme and porcini mushrooms to the pan. Fry for about 8–9 minutes. Season with salt and pepper and add to the risotto.
- Add the butter to the risotto. Season the risotto with salt & pepper, parsley, lemon and Parmesan.
Caramelized tomatoes
- Wash the cherry tomatoes and separate them from the branches. Fry in a small pan with thyme and caramelize with sugar.
Arrange the plate
- Cut the meat into strips and arrange on the plate with barolo sauce, risotto, sauce and cherry tomatoes. Decorate with a sprig of thyme or rosemary.
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