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Beef tenderloin sous-vide with baked sweet potato

with baked sweet potato

    2hr 55min.

    difficult

Ingredients

4 Servings
  • 800 g Beef tenderloin

  • 100 g Cheddar cheese

  • 60 g Cranberries

  • 1 tsp Pink peppercorns

  • 1 tbsp Rapeseed oil

  • 250 g Soft butter

  • 4 piece Sweet potatoes

  • 60 g Walnuts

  • 1 pinch cayenne pepper

  • 0.5 tsp curry powder

  • 3 clove garlic

  • 2 pinch nutmeg

  • 6 tbsp olive oil

  • 1 tsp paprika powder (smoked)

  • 1 pinch pepper (ground)

  • 3 sprig rosemary

  • 1 pinch sea salt

  • 1 tsp sea salt

  • 4 sprig thyme

    European, German

    beef, meat dishes

    milk, peanuts, mustard

    lactose, histamine, fructose

    BORA QVac vacuum sealing set, Vacuum bag, grater, garlic press, Hand mixer

Method

  • Preheat the steam oven

    Preheat the BORA X BO to 54°C / 100%.

  • Prepare the meat

    Remove the fat and tendons from the fillet and cut into steaks weighing approx. 200g.

    Peel and halve the garlic. Wash the rosemary and thyme and shake dry.

    Place the steaks with the remaining ingredients in a vacuum bag and vacuum seal with the BORA QVac.

  • Ingredients

  • 800 g Beef tenderloin, 2 clove garlic, 3 sprig rosemary, 4 sprig thyme, 1 tsp Pink peppercorns, 4 tbsp olive oil

  • Cooking steaks sous-vide

    As soon as the BORA X BO has heated up, place the food at the bottom and cook sous vide for 1 hour and 30 minutes.

  • Preheat the steam oven

    Preheat the BORA X BO to 190°C fan oven.

  • Prepare the sweet potatoes

    Coarsely grate the cheddar.

    Wash the sweet potatoes, prick lightly with a fork and rub with salt, pepper and olive oil.

  • Ingredients

  • 100 g Cheddar cheese, 4 piece Sweet potatoes, 1 pinch sea salt, 1 pinch pepper (ground), 2 tbsp olive oil

  • Bake sweet potatoes

    As soon as the BORA X BO has heated up, place the food at the bottom and cook for 40 - 45 minutes.

     

    Cut into the sweet potatoes, loosen the inside with a fork, season with nutmeg and fill with cheddar.

     

    Keep warm at 50°C.

  • Ingredients

  • 2 pinch nutmeg

  • Prepare the ingredients

    Soften the butter.

    Peel and crush the garlic. Roughly chop the walnuts and cranberries.

  • Ingredients

  • 250 g Soft butter, 1 clove garlic, 60 g Walnuts, 60 g Cranberries

  • Fluff the butter

    Place the butter in a bowl with the other ingredients and beat with a hand mixer for 5 minutes.

     

    Place the butter on some cling film, shape into a roll and refrigerate until ready to use.

  • Ingredients

  • 1 tsp paprika powder (smoked), 0.5 tsp curry powder, 1 pinch cayenne pepper, 1 tsp sea salt

  • Fry the steaks

    Heat the oil in a pan and spread out.

    Remove the steaks from the vacuum bag, pat dry and sear on both sides for 30 seconds each.

  • Ingredients

  • 1 tbsp Rapeseed oil

  • Finishing touches

    Serve the steaks with sweet potatoes and walnut-cranberry butter.

Nutritional value per portion:

kcal

1322.5

Protein

54.80 g

Fat

104.78 g

Carbohydrates

42.11 g

AuthorBORA
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