Goveji file 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.

Ingredients

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

Ingredients

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

Ingredients

2 pinch nutmeg

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

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

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

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