Veal Succade Quatre Epices
Serve the Pomme Pont Neuf with grated Parmesan and truffle mayonnaise.
Serve the Pomme Pont Neuf with grated Parmesan and truffle mayonnaise.
Preparation
Cut the membrane from the veal steak and trim away any excess fat.
Season the veal tenderloin all over with Quatre Épices. Add salt to taste, if desired. Fold the edge of the vacuum bag over, place the seasoned veal tenderloin in the bag, and add the butter.
Vacuum seal the veal steak and cook it sous-vide at 85ºC steam for 3.5 to 4 hours.
Remove the veal steak from the vacuum bag, reserving the liquid, and halve the cooked veal steak lengthwise. Wrap the halved veal steak tightly in cling film and refrigerate.
Skim the fat from the reserved liquid from the vacuum cooking bag, reduce it, and make a gravy that can be served with the veal steak.
Cut the potato into thick fries (Pont Neuf) and pre-fry them at 140°C. Then finish frying at 175°C.
Halve the chicory and caramelize with cane sugar and balsamic vinegar.
Ingredients
- 1 kg kalfssukade
- 30 g Roomboter
- 1 vacuumkookzak
- 500 g aardappelen
- 500 g witlof
- 50 g Parmezaanse kaas
- truffel mayonaise
- rietsuiker
- aceto balsamico azijn
- 8g World Spice Blend - Quatre Épices kruiden fijn zonder zout pure (artnr 1165866)
