SOUS VIDE TENDERLOİN AND SUMMER VEGETABLES I Gaggenau

SOUS VIDE TENDERLOIN AND SUMMER VEGETABLES

INGREDIENTS

TENDERLOIN 800 G.
BABY CARROT 6-7 UNITS
ASPARAGUS 6-7 UNITS
COMMON SAGE 3 UNITS
FRESH THYME 3 UNITS
BUTTER 60 G.
OLIVE OIL 30 ML.
GARLIC 3 UNITS
FILET ALMONDS 30 G.
SALT AND BLACK PEPPER

METHOD

1- Set your ‘’ Gaggenau Combi Steam Oven’’ to 58 °C Sous Vide cooking function.
2- Put your sirloin into the vacum bag and add butter, fresh thyme, garlic, salt and black pepper. Place it to ‘’Gaggenau Vacuum Drawer’’ and vacum it in 3 levels.
3- Cook your sirloin at 58 °C in ‘Combi Boiler Gaggenau Oven’ for 1 hour 45 min.
4- Mean while, peel your baby carrots and asparagus with peeling tool and align them into the vacum bag.
5- Season them with olive oil, sage leaves, salt and black pepper and vacum it in ‘Gaggenau Vacuum Drawer’ in 2 levels.
6- Place the asparagus in the oven and cook them together also in Sous Vide technique before 45 min to sirloin done.
7- Seal the cooked sirloin on 8.5 level of the unlimited cooking surface induction cooker.
8- Serve the sealed sirloin on a plate with baby carrots and asparagus.

Gaggenau is a manufacturer of high-quality home appliances and acknowledged as an innovation leader in design and technology “Made in Germany”. The company, with a history dating back to 1683, has revolutionised the domestic kitchen with its internationally acclaimed products. Gaggenau’s success is founded on technological innovation and a clear design language combined with high functionality. The difference is Gaggenau.