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Oksefilet sous-vide

Name: Oksefilet sous-vide
Yield: 4
Cuisine: European, German
Ingredients: 800 g beef tenderloin; 2 clove garlic; 3 sprig rosemary; 4 sprig thyme; 1 tsp peppercorns (pink); 4 tbsp olive oil; 100 g cheddar cheese; 4 piece sweet potatoes; 1 pinch sea salt; 1 pinch pepper (ground); 2 tbsp olive oil; 2 pinch nutmeg (ground); 250 g butter; 1 clove garlic; 60 g walnuts; 60 g cranberries; 1 tsp paprika (smoked); 0.5 tsp curry powder; 1 pinch cayenne pepper; 1 tsp salt; 1 tbsp rapeseed oil

med ovnbagte søde kartofler

2h 55min

Difficult

Ingredients

4 Servings

800 g beef tenderloin
250 g butter
1 pinch cayenne pepper
100 g cheddar cheese
60 g cranberries
0.5 tsp curry powder
3 clove garlic
2 pinch nutmeg (ground)
6 tbsp olive oil
1 tsp paprika (smoked)
1 pinch pepper (ground)
1 tsp peppercorns (pink)
1 tbsp rapeseed oil
3 sprig rosemary
1 tsp salt
1 pinch sea salt
4 piece sweet potatoes
4 sprig thyme
60 g walnuts

European, German

Beef, Meat dishes

Milk, Peanuts, Mustard

Lactose, Histamine, Fructose

BORA QVac vacuum sealing set, Vacuum bag, Grater, Garlic press, Hand mixer

Method

Preheat the steam oven
Preheat the BORA X BO to 54°C / 100%.

Prepare the meat
Remove the fat and sinews from the meat and cut it into steaks weighing approx. 200 g.
Peel and halve the garlic. Wash the rosemary and thyme and shake them dry.
Place the steaks with the remaining ingredients in a vacuum bag and vacuum seal with the BORA QVac.
Ingredients
800 g beef tenderloin, 2 clove garlic, 3 sprig rosemary, 4 sprig thyme, 1 tsp peppercorns (pink), 4 tbsp olive oil

Cook the steaks sous-vide
Once the BORA X BO has heated up, put the food in the bottom of the oven and cook it sous-vide for 1 hour 30 minutes.

Preheat the steam oven
Preheat the BORA X BO to 190°C.

Prepare the sweet potatoes
Coarsely grate the cheddar.

Wash the sweet potatoes, gently prick them with a fork, then rub salt, pepper and olive oil into them.
Ingredients
100 g cheddar cheese, 4 piece sweet potatoes, 1 pinch sea salt, 1 pinch pepper (ground), 2 tbsp olive oil

Bake the sweet potatoes
Once the BORA X BO has heated up, put the food in the bottom of the oven and cook for 40 to 45 minutes.

Cut into the sweet potatoes, loosen the insides with a fork, season with nutmeg and fill with cheddar.

Keep warm at 50°C.
Ingredients
2 pinch nutmeg (ground)

Prepare the ingredients
Leave the butter the soften.
Peel and crush the garlic. Roughly chop the walnuts and cranberries.
Ingredients
250 g butter, 1 clove garlic, 60 g walnuts, 60 g cranberries

Fluff the butter
Place the butter in a bowl with the other ingredients and beat with a hand mixer for 5 minutes.

Put the butter on some cling film, shape it into a roll and refrigerate until ready to use.
Ingredients
1 tsp paprika (smoked), 0,5 tsp curry powder, 1 pinch cayenne pepper, 1 tsp salt

Fry the steaks
Heat the oil in a frying pan and swirl it around.
Remove the steaks from the vacuum bag, pat them dry and sear them on both sides for 30 seconds each.
Ingredients
1 tbsp rapeseed oil