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

Buğulama esnasında 86 15 Dak.°C
Yiyecekleri ekleyin
Buğulama esnasında 86 30 Dak.°C
Hazırlayın
Pişirilecek yemeği koyun
Buğulama esnasında 58 1 Saat 30 Dak.°C

İpuçları

  • 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

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

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