Sous vide boiled fillet of beef – temperature and cooking time
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
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! 
