Sous-vide Veal Medallions
Sous-vide veal medallions is a recipe with fresh ingredients from the marinades category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 ml olive oil
- 1 untreated lemon
- 4 Garlic cloves
- 1 handful thyme
- 2 tsp peppercorns
- 4 tbsp capers
- 500 g veal fillet (pre‑trimmed for cooking)
- Sea salt
Instructions
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1.
Add the oil to a bowl. Wash the lemon hot and dry grate it. Add the zest to the oil. Peel the garlic and slice it thinly. Rinse the thyme and shake it dry. Crush the peppercorns in a mortar and add them with the thyme and garlic to the oil. Add the drained capers.
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2.
Rinse the meat, pat it dry and cut into eight equal medallions. Place 1/4 of the oil‑marinade in each small vacuum bag suitable for cooking and put two medallions inside. Vacuum seal and marinate for about 2 hours.
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3.
Slide the bags into a pot of hot water (≈70 °C) and cook the medallions until pink, about 15 minutes (internal temperature ≈60 °C, e.g., with an infrared thermometer).
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4.
Remove the bags from the water, cut them open and transfer the contents to a hot pan. Season the medallions and sear briefly on both sides until browned. Drizzle with a little oil before serving.
