Hovädzí filet sous-vide

Preheat the BORA X BO to 54°C / 100%.

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.

Zloženie

800 G Beef tenderloin, 2 Prsty na nohách garlic, 3 Pobočka rosemary, 4 Pobočka thyme, 1 Čajová lyžička Pink peppercorns, 4 Tabuľová lyžica olive oil

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 BORA X BO to 190°C fan oven.

Coarsely grate the cheddar.

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

Zloženie

100 G Cheddar cheese, 4 Kus Sweet potatoes, 1 Pinch sea salt, 1 Pinch pepper (ground), 2 Tabuľová lyžica olive oil

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.

Zloženie

2 Pinch nutmeg

Soften the butter.

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

Zloženie

250 G Soft butter, 1 Prsty na nohách garlic, 60 G Walnuts, 60 G Cranberries

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.

Zloženie

1 Čajová lyžička paprika powder (smoked), 0,5 Čajová lyžička curry powder, 1 Pinch cayenne pepper, 1 Čajová lyžička sea salt

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.

Zloženie

1 Tabuľová lyžica Rapeseed oil

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