Solomillo de ternera cocinado al vacío con salsa de miel y cerveza
La cocción al vacío permitirá que el solomillo de ternera quede súper tierno y sabroso, y la salsa le aportará un toque exquisito y cremoso. El puré de brócoli le dará un bonito color verde vibrante y es el acompañamiento cremoso perfecto para el solomillo.
Ingredientes · Raciones 1
- 200 gr beef tenderloin
- 2 cloves of garlic
- 2-3 sprigs rosemary
- salt
- pepper
- extra virgin olive oil
- butter
- salt flakes
- 1 whole broccoli
- 1 potatoes
- 2 limes
- 20 gr butter
- salt
- pepper
- 1 red onion
- 1 carrot
- 2 sprigs fresh thyme
- 1 clove of garlic
- 25 gr Worcestershire sauce
- 200 gr chicken broth
- 450 gr red beer
- 20 gr extra virgin olive oil
- 1 teaspoon honey
- salt
- pepper
- 10 baby carrots
- fresh thyme
- extra virgin olive oil
- butter
- 2 teaspoons honey
- salt
- pepper
Método · 2 h 5 min
- Use a string to wrap around the beef tenderloin (fillet).
- Spread salt and pepper on the fillet and transfer to a vacuum bag. Seal it airtight.
- Cook the fillet in a sous vıde at 55° C/ 131 ℉ for 45 minutes.
- When ready, place the bag with the fillet in iced water to cool down.
- In a frying pan on a high heat, add the olive oil, butter, garlic, and rosemary sprigs. Place the beef fillet in the frying pan and heat until the meat reaches 55-57° C/131 - 135 °F. Tip: use a food thermometer for a precise measurement.
- Once it has reached the temperature, let it rest for 5-10 minutes.
- Remove the rosemary sprigs and cut the fillet into slices. Season with salt flakes.
- Cut the broccoli stalks. Peel the potatoes and cut into cubes
- In a cooking pan, add water and the cubed potatoes, and let boil for 8-9 minutes until they have softened.
- 3-4 minutes before the potato is ready, add the broccoli to the pan.
- Once the broccoli and potatoes are ready, strain the ingredients, but keep the water for later.
- In a blender, put the butter, lime juice, broccoli, potatoes, salt, and pepper. Blend well till homogenized. If the puree is not smooth enough, add some water (that you kept from earlier).
- Strain the puree with a chinois.
- Put olive oil in a saucepan on a high heat. Sauté the onion, garlic, thyme, and carrots.
- Add the red beer, chicken broth, Worcestershire sauce, salt, and pepper and let boil until the quantity of the broth has reduced to half.
- Transfer to a blender and blend well. Then put through a chinois to keep the clean broth.
- Put the broth back into the cooking pan and let broil till the sauce has thickened.
- Put the baby carrots and olive oil, salt, pepper, and thyme in a vacuum bag.
- Seal the vacuum bag airtight and cook in a sous vide at 85° C/ 185 ℉ for 25 minutes.
- When cooked, place the bag with the carrots in iced water to cool down.
- Put the butter in a frying pan and add a little bit of olive oil and the baby carrots.
- Sauté for 2-3 minutes. Finally, add the honey and leave the carrots to get glazed.
- Tips:
- After the sous vide cooking procedure, you can arroser the beef fillet in a frying pan on all sides or, alternatively, you can arroser for a little bit and then let it cook in the oven in a baking tray for a few minutes, or vice versa.
- The broccoli puree can be cooked in 3 different ways. The first way is the one we have used to create our recipe. The second way is to steam it. The third way is to bake the vegetables on a baking tray in a preheated oven, use fan at 200° C for approximately 20 -25 minutes (until the vegetables have softened).
- If you do not have sous vide, you can boil the baby carrots in a pan until soft.
The sous vide will allow the beef tenderloin to be super tender and flavorful, and the sauce will add a dreamy, rich component to this dish. The broccoli puree will add a nice, vibrant green to the plate and it’s a great creamy side for the tenderloin.
This recipe takes some time (sous vide for 45 minutes) and a few different pots and pans, but overall is relatively simple and the result will be amazing!