Venison tenderloin cooked sous vide
The sous vide method allows venison tenderloin to retain its shape beautifully. On top of that, it lets you determine the doneness of the meat as accurately as possible.
For 1 kilogram or 10 portions of 100g each.
Allergens & dietary requirements
- Cow's milk
- Lactose
Ingredients
- 1 kg venison tenderloin
- 30 ml sunflower oil
- 4 g thyme
- 40 g butter
- as needed salt and pepper
Preparation method
- Clean the venison tenderloin and cut into 200g portions.
- Tightly wrap each portion in cling film.
- Transfer to a suitable vacuum sealer bag and pull vacuum.
- Cook for 1 hour and 5 minutes at 54.5°C. Cool immediately in a container of iced water after taking it out of the cooker.
- Store the venison in the refrigerator until needed.
- Portion and pan-fry the portions during service as follows: first transfer them to a smoking hot pan with sunflower oil for 30 seconds and brown on all sides.
- Remove the pan from the heat and add the thyme and the butter.
- Roll the venison around in the butter for approximately 20 seconds until brown on all sides.
- Transfer the portions to a platter and cover with cling film.
- Allow to rest until the venison reaches a temperature of 60°C (e.g. in a holding cabinet or under some heat lamps).
- Slice and season to taste with salt and pepper.
Serving suggestions
- Delicious in a composition with components of green cabbage, Brussels sprouts, and potato.
- Goes well with truffle, celeriac, and sage.
- Perfect with components of green cabbage, chicken liver, and truffle.
