Kalve vacuum fillet

This recipe gives an absolutely perfect, tender and juicy veal fillet.

Cut off tendons and membranes. Season with thyme, garlic and pepper. Put the fillet in a sous vide bag and vacuum it. Put in sous vide at 52 degrees for three hours, before you take it out of the bag and give it a round on the grill, so it turns golden and gets a nice crust. Let it rest for a few minutes, before dividing it. The result is absolutely fantastic.

You can, if you do not have sous vide, grill it until it reaches a core temperature of 64 degrees.

Here I have served the veal fillet with parsnip and spinach puree and root vegetables with chanterelle.

You will find both recipes in the blog.