Vacuisine fillet of beef with grilled onion and pea purée

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For 2 persons

Ingredients

1 small, white onion
300 g peas, frozen
25 g butter
500 g fillet of beef, whole
1 sprig of rosemary
1 clove of garlic
Salt and pepper
½ dl vegetable stock
Salt

Preparation

Peel the onion, vacuum seal, level 2. Place the bag in the perforated cooking tray, put into the cold cooking space and cook (1st step).
Put the frozen peas, butter and vegetable stock into a vacuum bag and vacuum seal it on level 2. Put the bag in the perforated cooking tray with the onion. Continue cooking (3rd step). After the 3rd step, take the onion and peas out of the cooking space.
Trim and season the fillet of beef, pan sear on all sides, add the rosemary and garlic and briefly fry as well. Allow the meat to cool down.
Put the fillet of beef, the rosemary and the garlic into a vacuum bag and vacuum seal it on level 2. Place the bag in the perforated cooking tray, put into the still warm cooking space and roast (6th step).
Take the peas out of the bag and mix well. Season with salt to taste. Heat up and stir the pea purée in a pan just before serving.
Take the onion out of the vacuum bag, pat dry, cut in half and brown on the Teppan Yaki at 220 °C.
Take the fillet of beef out of the vacuum bag and briefly fry again according to preference.

Cooking steps

Steaming 86°C for 15 Mins
Add ingredients
Steaming 86°C for 30 Mins
Prepare
Put the food in
Steaming 58°C for 1 Hrs 30 Mins

Tips

  • The meat – whether raw or seared – can be cooked in the vacuum bag. If the meat was seared beforehand, it will get a roasted flavour through the cooking process.
  • Do not use raw garlic as it gives a metallic flavour.

Perforated cooking tray

Quantity Ingredient
25 g butter
Salt and pepper
Salt
300 g peas
1 sprig of rosemary
1 clove of garlic
1 small, white onion
½ dl vegetable stock
500 g fillet of beef

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