Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Season the
Olive Oil (15 mL)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Heat the
Veal Tenderloin (400 g)
in a frying pan and sear the veal loin well on all sides.
Step 2
Allow the veal loin to cool down before putting it into a vacuum bag with the
Au Jus (30 mL)
and vacuum sealing it on level 3. Stick the sealing pad on the vacuum bag at the point where the meat is at its thickest. Insert the food probe through the sealing pad into the meat.
Step 3
Put the bag on to the wire shelf in the cold cooking space and plug the food probe into the food probe socket. Cook.
Step 4
Vacuisine 60°C for 3 Hrs
Step 5
Take the veal loin out of the bag when done and slice thinly.
Step 6
Sauce: Put
Canned Tuna in Oil (100 g)
,
Anchovy Fillets in Oil (2)
,
Capers (15 g)
,
Lemon (1/2)
, and
Mayonnaise (100 g)
in a mixer or blender, purée, and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Spoon the sauce over the meat and serve.
Rate & Review
{{id}}