Sous Vide Cooked Beef Fillet with Red Wine Shallots and Glazed Carrots
Prep Time1 hour hr 10 minutes mins
Total Time1 hour hr 10 minutes mins
Servings: 5 people
Flesh:
- 5 Pc. Beef fillet
- Clarified butter
- Thyme
- Rosemary
- Salt
- Pepper
Red wine shallots:
- 200 g Shallots small
- 100 ml Red wine
- 40 ml Port wine
- 1,5 tbsp Powdered sugar
- 2 Branches Thyme
- 2 Pc. Cloves
- 1 Pc. Cinnamon stick
- 1 Pc. Anise
- Salt
Red wine sauce:
- 125 ml Red wine
- 125 ml Port wine
- 80 ml Vegetable stock
- 1,5 tbsp Marsala
- 1 tbsp Sugar
- 1 Pc. Red Onion
- 1 branch Thyme
- 1,5 tsp Food starch
- Salt
Celery puree:
- 600 g Celery
- 300 g Potatoes
- 300 ml Cream
- 30 g Butter
- 1 Splash Lemon juice
- 0,5 tsp Cayenne pepper
- Salt
Flesh:
Cut the meat into 1 cm thick slices and vacuum seal with the flavoring agents and spices.
Cook the meat in the bag for 30 minutes at 56 ° C sous vide. The duration of the cooking process varies depending on the thickness of the slices.
Red wine shallots:
Caramelize the powdered sugar in a saucepan over medium heat until light brown and deglaze with red wine and port wine.
Put the cinnamon stick, thyme, anise, cloves and shallots in the saucepan and mix together.
Let the liquid simmer completely over a low heat, stirring occasionally.
Red wine sauce:
Caramelize the sugar in a small saucepan over medium heat until light brown and add the onion strips.
Sauté the onions for 1 minute and then deglaze with the red wine and port wine.
Add the marsala, vegetable stock and thyme and simmer the liquid open to approx. 120 ml.
Pour the sauce through a fine sieve, return to the saucepan and heat.
Thicken the sauce with the cornstarch stirred into cold water or cold stock and stir in the red wine shallots. Season to taste with salt and pepper.
Celery puree:
Boil the celery and potato cubes in salted water for 20 minutes, then drain and return to the pot.
Let the cubes evaporate over a low heat, stirring constantly, until they are nice and dry.
Pour in the cream and simmer the mixture while stirring (otherwise it will burn easily!) Until the liquid has evaporated and a mushy mixture has formed.
In the meantime, put 30 g butter in a small saucepan and heat until brown particles have formed on the bottom of the saucepan. Pour off the (brown) butter through a sieve with a filter.
Remove the celery-potato mixture from the stove and fill it in a high-performance blender.
Add the brown butter and the cayenne pepper and puree everything on the strongest setting for 1 minute. Season the celery puree with salt and lemon juice.
Serving: 100g | Calories: 123kcal | Carbohydrates: 9.6g | Protein: 1.3g | Fat: 6.8g