Boiled fillet with miso beurre blanc

Sous vide boiled fillet of beef – temperature and cooking time

I can hardly remember the last time I prepared boiled fillet in the classic way – be it in the oven or on the stove. In my opinion, cooking this special piece of beef sous vide actually produces the best taste. This is the only way to guarantee that the meat ends up on the plate so juicy and pink. And: I only prepare boiled beef if I can get a piece with a decent fat cover. That’s why I usually pre-order it from the butcher with this note. The thick, slightly yellowish layer of fat proves the high quality of the meat – raised slowly, aged, good fat. Almost like a piece of Txogitxu – only just vom Donnersberg.

I vacuum-seal the boiled fillet (cut on the layer of fat) with a “stab” of butter, 5 green cardamom seeds, a pinch of salt, and two black peppercorns. It is cooked for at least twenty-four and a maximum of thirty hours at 55 – 56 °C. Searing at a very high temperature later does not increase the core temperature. It serves exclusively the taste through roasted ingredients and transforms the softly cooked layer of fat into a crispy dream.

⇒ Gartemperatur: 55 – 56 °C

⇒ Cooking time: 25 – 30 hours

White Butter Miso

The Beurre Blanc is one of the most famous sauces in French cuisine and can be modified as desired. In contrast to hollandaise or other warm sauces, it does not contain any egg yolk. It is traditionally served with fish or white poultry. I always add not only white wine (or Noilly Prat for fish dishes), but also the right cooking liquid, if available – today that is the sensational broth from the sous vide bag of boiled beef. Be sure to catch the liquid! Beurre Blanc is a sauce that goes with almost everything, true to the motto: butter, give me more butter! And for today’s dish, she proves that boiled fillet doesn’t always have to be accompanied by horseradish sauce. There’s no law for it!

The preparation of a beurre blanc

is always the same in the basic version. A shallot is diced very finely and sweated in a little butter until translucent. Add 4 tablespoons of dry white wine (highly acidic) or even better: Verjuice and reduce the liquid to the amount of a tablespoon while gently simmering. Not textbook, but I still add a white peppercorn and a small bay leaf to the shallot. A splash of Tabasco won’t hurt either. Now the liquid is added, it can be 250 ml in total. So the boiled fillet of boiled beef from the sous vide bag and some more veal stock. Bring to the boil again and slowly reduce to a quarter of the amount. Sieve everything and now 150 g butter in very cold cubes one after the other with a whisk (better still with the Wand slap disc*) embezzled. Now the Beurre Blanc can be turned: Crème fraîche? Gladly! Fold in some whipped cream? Bring it on! Horseradish? Why not! Today, however, there’s the full umami broadside in the form of or Misopaste*. If you still need a little classic boiled beef feeling, add a teaspoon of creamed horseradish from the glass.

service part

  • This Arche Shiro Miso is my personal miso all-rounder. I’ve been using it for many years and you can find it linked in many of my recipes. However, the subject of miso is almost unmanageable, there are so many different pastes for different uses that I sometimes get dizzy. For me, the most competent miso connoisseur under the sun is Claudia Zaltenbach from the blog Dinner at eight. She has been involved with Japanese food culture for many years, probably knows the country like the back of her hand by now, and has Written THE standard work on miso*
  • The marinated cabbage is very fine the mandolin* White cabbage, julienned. I add some olive oil, salt and sugar and let it steep for about two hours. Salt and sugar break up the leaf structure and make the cabbage highly aromatic. Basically a small coleslaw without mayonnaise.

Make lecker great again!

#Boiled #fillet #miso #beurre #blanc

Add a Comment

Your email address will not be published. Required fields are marked *