Tenderloin sous vide with parsnip puree and brandy and pepper sauce

Cognac and pepper sauce is one of the best sauces I know and it is fun to make.

20 black peppercorns

1/2 cup brandy (or brandy)

1/2 l cream

2 tbsp beef stock

1 tablespoon caramel sauce from bottle

Some whole, pickled rose peppercorns (depending on how strong you want the sauce)

2 tablespoons butter

Roughly crush the black peppercorns in a mortar. Put the peppercorns in a dry frying pan on medium heat until it starts to smell like pepper. Add Cognac, take a walk on the porch and light (take care of your fingers and hair). Let it burn out before re-entering. Add cream, beef stock, caramel sauce and allspice grains. Let it cook until it thickens and stir in the butter just before serving. The sauce should not boil after the butter has been added.

The tenderloin is combined with fresh thyme, salt and pepper in a vacuum bag and placed in sous vide at 56 degrees for two hours, before it is quickly fried on all sides in a frying pan. If you do not have sousvide, you can season the fillet, brown it in butter in a frying pan and put it in the oven at 100 degrees until the core temperature is 60 degrees. Let it rest before slicing. If you do not have sous vide, fry it on all sides in the frying pan, before placing it in a refractory form and putting it in the oven at 200 degrees until the core temperature is 60 degrees.

The parsnip puree is easy to make and tastes good with beef, chicken, pork and game. The parsnip is peeled, diced and placed in a saucepan. Pour in the cream until it almost covers and let it cook on low heat, together with a little finely chopped garlic, until the parsnip is tender. Add a dab of butter and season with salt and pepper.