Sous-vide-tillagad oxfilé

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.

Ingredienser

800 G Beef tenderloin, 2 Tå garlic, 3 Gren rosemary, 4 Gren thyme, 1 Tesked Pink peppercorns, 4 Matsked 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.

Ingredienser

100 G Cheddar cheese, 4 Stycken Sweet potatoes, 1 Nypa sea salt, 1 Nypa pepper (ground), 2 Matsked 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.

Ingredienser

2 Nypa nutmeg

Soften the butter.

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

Ingredienser

250 G Soft butter, 1 Tå 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.

Ingredienser

1 Tesked paprika powder (smoked), 0,5 Tesked curry powder, 1 Nypa cayenne pepper, 1 Tesked 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.

Ingredienser

1 Matsked Rapeseed oil

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