Cooking Instructions
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Step 1
Take the
Fleisch (2)
out of the refrigerator at least 1 hour before cooking and pat dry with kitchen paper.
Step 2
Halve the
Morcheln (30 g)
and wash well. Heat the
Cognac (30 mL)
in a pan, sauté the morels and deglaze with
Olive Oil (as needed)
.
Step 3
Season the Veal Steaks with
Salt (to taste)
and
Pfeffer (to taste)
. Put into a vacuum bag together with the
den Rosmarinzweigen (2 sprigs)
, Morels, and
Butter (15 g)
and vacuum seal on level 3.
Step 4
Put the bag on the wire shelf in the cold cooking space. Cook.
Step 5
Vacuisine 58°C for 1 Hrs 30 Mins
Step 6
Take the veal steaks out of the bag, pat dry with kitchen paper, season and sear on all sides in hot
Pfeffer (to taste)
. Remove from the pan and allow to rest for 2 to 3 minutes.
Step 7
Cut the veal steaks into 5-mm thick slices, sprinkle with a little
Fleur de Sel (to taste)
and serve with the morels.
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