A luxurious interpretation of meat and potatoes: succulent sous-vide beef infused with garlic and butter, paired with truffle-scented potato mille-feuille, enhanced by crispy layers of parmesan. Finished with a sweet, silken onion and carrot purée, this dish delivers an exquisite balance of sumptuous textures and pronounced flavors.
Cook Time
3 hours
Calories
650 per serving
Servings
4
Season the beef tenderloin with salt and pepper, vacuum-seal with butter and garlic, then sous-vide at 58°C for 2 hours.
Slice the potatoes paper-thin and layer in a baking dish, seasoning each layer with salt, pepper, truffle cheese, and Parmigiano-Reggiano. Bake at 180°C for 1 hour until golden and crisp.
Meanwhile, in a skillet, caramelize the onion gently in olive oil until deeply golden brown. Add carrots, seasoning lightly, and continue cooking until soft.
Blend the onion and carrot mixture with heavy cream till smooth. Pass through a fine sieve to achieve a velvety puree consistency.
Once the beef is ready, sear it quickly in a hot pan for a crusty exterior. Rest before slicing.
Artfully plate the potato mille-feuille, place slices of beef beside, and smear the plate with carrot purée. Garnish with a sprinkle of parmesan for an added layer of savory nuance.
