An exhilarating ensemble melding tender sous-vide meat with velvety potato and carrot purée, enrobed in a rich savory terrine. Delight in the umami of aged cheese, the sweetness of caramelized shallots, and the hint of refined spices, all complemented by a side of herb-imbued olive oil toasted bread.
Cook Time
3 hours
Calories
620 calories per serving
Servings
4
Preheat sous-vide immersion circulator to 56°C. Season the meat generously with salt, pepper, and smoked paprika. Seal the meat in a vacuum bag and immerse in the water bath for 2 hours.
In a saucepan, boil the potatoes and carrots until tender. Drain and mash them with butter, incorporating grated cheese for a luscious, creamy texture. Season with salt and set aside.
Slowly caramelize onions and garlic over low heat in olive oil until deeply golden, about 30 minutes, adding thyme and rosemary halfway through.
Remove meat from sous-vide, pat dry, and sear in a hot skillet with olive oil to form a golden crust. Let it rest before slicing.
Construct a terrine by layering slices of meat, cheese, and potato-carrot purée. Chill until firm.
Slice the bread, brush with olive oil, sprinkle with herbs, and toast until crisp.
Serve slices of terrine with caramelized shallot confit and a side of herb-toasted bread.