Fillet of veal with dates and bacon served with a Jerusalem artichoke purée

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Fillet of veal

800 g fillet of veal
8 sprigs of thyme
2 tbsp oil
100 g bacon rashers, cut into strips
100 g dates, stones removed and cut into strips
Salt
Pepper

Sauce

2 dl white wine
2 shallots, finely chopped
1 bay leaf
4 dl veal stock
60 g butter

Jerusalem artichoke purée

600 g Jerusalem artichoke
80 g butter
1 dl milk, hot
2 tbsp lemon, juice
Salt

Preparation

Peel and thinly slice the Jerusalem artichoke, put into a bag with the butter and vacuum seal on level 1. Place the bag in the perforated cooking tray, put into the cooking space and cook (1 step).
Put the white wine, shallots and bay leaf in a pan and reduce the liquid by a half. Add the veal stock and reduce the mixture to about 3 dl. Add the butter and blend the sauce with a blender.
Take the Jerusalem artichoke out of the bag. Finely purée the Jerusalem artichoke, adding as much hot milk as necessary to make a purée. Add the lemon juice and season with salt to taste.
Put the veal fillets with the thyme into a bag and vacuum seal on level 2. Place the bag in the perforated cooking tray, put into the cold cooking space and cook (2 step).
Take the veal fillets out of the bag and pat dry. Put the oil in a frying pan and briefly sear the fillets on all sides in hot oil, season. Add the strips of bacon and date to the pan and fry altogether. Cover the meat and allow it to rest for a while before carving. Serve the meat with the bacon, the dates and the sauce.

Cooking steps

Steaming 84°C for 1 Hrs 45 Mins
Steaming 54°C for 1 Hrs 20 Mins

Perforated cooking tray, 430 x 370 x 25 mm

Quantity Ingredient
4 dl veal stock
2 shallots
140 g butter
2 dl white wine
2 tbsp oil
100 g bacon rashers
Salt
1 bay leaf
100 g dates
1 dl milk
800 g fillet of veal
2 tbsp lemon
8 sprigs of thyme
600 g Jerusalem artichoke
Pepper

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