Come just as you are, and leave inspired by our Ateliers of Inspiration. Here goe the Sous-vide cooked veal saddle with truffle jus recipe!
Ingredients
Makes 4 portions
| Veal saddle | |
| 800 g | veal kidney, dressed |
| 20 g | salt |
| 10 g | garlic, peeled |
| 10 g | thyme |
| 40 g | olive oil |
| Truffle jus | |
| 1 | onion |
| 1 | carrot |
| 30 g | celeriac |
| 10 g | sunflower oil |
| 5 g | tomato puree |
| 1 d | red wine |
| 2 dl | veal jus, bound |
| 10 g | truffle |
| 10 g | truffle oil |
Preparation
Veal saddle- Cut the veal kidney piece lengthwise in half, season evenly with the salt
- Chop the garlic and thyme and mix with the olive oil
- Rub the two veal kidney pieces with the marinade and vacuum seal
- Marinate for at least 3 hrs, before cooking
- Select Sous-vide function and set to 55 degrees, cook the piece of veal kidney for one hour
- Dab dry and grill or sear briefly
- Cut onion, carrot and celeriac into small cubes
- Heat the oil and roast the vegetables, add the tomato puree and fry
- Deglaze with the red wine and reduce
- Add the veal jus and simmer for approx. 10 min.
- Chop the truffle and add to the jus together with the truffle oil