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6
servingsEasy
Published 2008
It’s always preferable to cook larger cuts of meat whole rather than portioned, but it would be hard, for example, to roast a veal tenderloin ahead of time for service. With sous vide, we can cook the veal uniformly rare and then finish it, portion by portion, in a pan with butter, garlic, and thyme when we’re ready to serve. It’s simply seasoned with salt and pepper, wrapped in plastic wrap to