Mediterranean beef skewer with balsamic-thyme sauce
Slow-cooked beef tenderloin seasoned with French Mediterranean herbs and an aromatic balsamic and thyme sauce. Served in medallions for an elegant and flavorful result.
This tender Mediterranean beef tenderloin with balsamic thyme sauce is generously seasoned with French Mediterranean herbs and slow-cooked. Served as crispy, buttery-soft medallions, bursting with rich, herby flavors. Perfect paired with potato mousseline, mushrooms, and candied shallots. A flavorful and well-balanced main course to savor.
Preparation
Cut the meat from the beef steak and remove any excess fat.
Season the brisket all around with the French Mediterranean herbs and place it in the vacuum cooking bag.
Add the balsamic thyme sauce and vacuum seal. Cook the brisket for 5 hours at 85 degrees Celsius.
Remove the sukade from the vacuum bag and strain the liquid for later use.
Halve the sukade lengthwise, roll the halves tightly in cling film and refrigerate.
Cut medallions from the rolled sukade and fry until crispy in butter.
Serveertip
Serveer met een kruidige aardappel mousseline, witlof, gebakken paddenstoelen, gekonfijte sjalotten en de Balsamico-tijmjus.
Ingredients
Supplies
- - 1st Vacuum cooking bag
