Cooking Instructions
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Step 1
Put the
Thymian (8 sprigs)
with the
Fleisch (800 g)
into a vacuum bag and vacuum seal on level 3. Place the vacuum bag in the perforated cooking tray and put it into the cold cooking space. Cook.
Step 2
Vacuisine 54°C for 1 Hrs 20 Mins
Step 3
Remove the stones from the
Datteln (50 g)
and chop them into strips. Cut the
Streaky Bacon (100 g)
into strips.
Step 4
Take the veal fillets out of the vacuum bag and pat dry. Put the
Oil (30 mL)
in a frying pan, briefly sear the fillets on all sides in hot oil and season with
Salt (to taste)
and
Pfeffer (to taste)
.
Step 5
Add the strips of bacon and date to the fillets in the pan and fry all together.
Step 6
Cover the meat and allow it to rest for a while before carving. Serve the meat with the bacon, dates and white wine sauce.
Step 7
Peel and dice the
Shallots (2)
. Put the
Fond (400 mL)
, shallots and
Wein (200 mL)
in a pan and reduce the liquid by a half. Add the
dem Lorbeerblatt (1)
and reduce the mixture to about 300 milliliter. Add the
Butter (60 g)
, remove bay leaf and season the sauce. Mix the sauce with a blender.
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