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.

If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here. The newsletter is completely free.

You can also follow the blog on Facebook .

% d bloggers like this: