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Pork tenderloin cooked under vacuum sous vide in the miele steam oven, cumin white beans puree green peas and butternut squash sauce.

Mains, Pork

Pork tenderloin cooked under vacuum Sous vide at 62C (144F) for 40 minutes, cumin white beans puree, green peas and a butternut squash cold sauce.

Ingredients

Recipe for 4 persons

Pork tenderloin

4 Unit(s)
Filet mignon of pork
1 Big
Vacuum bag
4 Nut(s)
Butter
4 Sprig(s)
Thyme
4 Clove(s)
Garlic
60 Ml
Canola oil

White beans purée

1 Unit(s)
White beans (540ml)
2 Unit(s)
Garlic
4 Sprig(s)
Thyme
500 Ml
Chicken stock
1 Unit(s)
Onion

Green peas

500 Ml
Frozen green peas
25 Gr
Butter
15 Gr
Coarse salt

Virgin sauce

1 Unit(s)
Tomato
0.50 Unit(s)
Butternut squash
75 Gr
Pine nuts
175 Ml
Olive oil
1 Unit(s)
Tarragon
1 Unit(s)
Chives
25 Ml
White balsamic vinegar
1 Unit(s)
French shallot
  • Olive oil
  • Vegetable oil
  • Salt and pepper
Pork tenderloin cooked under vacuum Sous vide in the Miele Steam Oven, cumin white beans puree green peas and butternut squash sauce.

Preparation time: 50.00 min

  • Pork tenderloin
    Turn on your Miele steam oven and set it at 62 C (144F).In the sous-vide bags, place the pork, a knob of butter, thyme and sliced garlic. Seal it with the sous-vide machine.When the oven reaches the right temperature, put the vacuum sealed bag of meat in it, then cook it for 40 minutes.Once you the pork is done cooking, open the bag, drain the liquid and season the pork with salt and pepper. Heat up a pan with a drizzle of vegetable oil and a knob of butter then sear in it the pork on each side to get a nice and crispy texture on the outside.Set aside to rest for 5 minutes before slicing.
  • White beans purée
    In a hot pan with a drizzle of olive oil, sweat the chopped onions for 2 minutes then add the garlic and the thyme. Add the beans and cover with chicken stock.Cook for 20 minutes at medium heat. When cooked remove half the liquid and make the puree using a food processor add more liquid as you go to get the desired textureSeason with salt and pepper and add a touch of olive oil for flavor.
  • Green peas
    In a pot of boiling water, add corse salt and let it come back to a boil. Drop you frozen peas in and cook for 2 minutes. Drain the peas and drop them in an ice bath to stop the cooking process and keep the nice green color.When you are ready to serve, warm through in a pan with a knob of butter. Season with salt and pepper.
  • Butternut squash virgin sauce
    Peel the butternut squash and cut into fine cubes (brunoise) and cook them in the steam oven at 100C for 2 minutes until they are tender. Rinse them under cold water to stop them from getting too mushy.Slice the tomatoes in half and remove the core with a spoon then dice the fleshPick the leaves of the tarragon and chop them.Chisel the shallots and the chives.In a hot skillet, add the pine nut and stir continuously until they are nice and golden. Once they are golden, add them to the olive oil.In a bowl, place all the ingredients together and season with sea salt and fresh ground pepper.
  • To serve
    On a warm plate, place a dollop of bean puree, using the back of a spoon draw a line from the puree to create a pulled effect. On the side of the dollop, place few slices of pork. Top generously with virgin sauce and sprinkle some peas all over the plate. You can add a few young shoots for decoration.
Sous vide cooking will create a very evenly cooked meat. If some of your guests prefer their meat doness to be well cooked proceed to cook their portion a few additional minutes in the oven.Never season meats with salt in a sous-vide bag, the salt will draw out the moisture and the meat will be tough.For the sauce, you can swap the butternut squash for any other squash. (pumpkin, acorn)

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