Filé mignon a vácuo

Preheat the BORA X BO to 54°C / 100%.

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

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 BORA X BO to 190°C (fan-assisted).

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

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)

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

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

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

Serve the steaks with sweet potatoes and walnut & cranberry butter.