Beef tenderloin at low temperature with mushrooms and crispy kale. Party recipe
Today we are going to prepare a great recipe for the upcoming family parties and celebrations. It is a low-temperature beef tenderloin with mushrooms and crispy kale that we are going to cook with the sous vide technique or cooking in a vacuum bag.
Today's recipe is a very easy recipe if you have the elements to cook at low temperature. If you do not have them, it is also indicated how to get this perfect texture and cooking point using a traditional oven. By cooking the meat in this way, it remains tender and almost melts, but retains the pink color of undercooked meat. In addition, the fats gelatinize becoming a kind of butter that makes them really delicious.
IngredientsFor 6 people
- Beef tenderloin 1.5 kg
- Provencal herbs to taste
- Spices to taste
- Onion 1
- Assorted mushrooms, to taste 200 g
- Kale a bunch
- Red wine 250 ml
How to make beef tenderloin at low temperature with mushrooms and crispy kaleDifficulty: medium
- Total time 3 h
- Elaboration 30 m
- Cooking 2 h 30 m
Since we want to cook this piece of meat with the sous vide technique at low temperature, we begin by tying the meat well so that it keeps its shape. Then we mark it in the very hot pan, to caramelize the surface and provoke Maillard reactions that will give more flavor to the meat.
Once well browned, we put the meat in a vacuum bag, add the spices or herbs that we like and proceed to seal the bag. We cook the meat in sous vide oven, in rum or in a saucepan with a temperature regulator and water circulator for 3 hours at 55º. We remove the meat, we reserve the juices. Cut the meat into very thin slices with a sharp knife.
If you do not have the indicated utensils for vacuum cooking, you can make this meat in the oven for 3 hours at 90º to cook slowly. It will be at its point when the center of the piece -you can measure it with a probe- is at 55-57º or after the indicated time has elapsed. Then collect the juices and deglaze the platter with the wine and follow the directions to make the sauce.
To make the sauce we will use all the juices that the meat has released, a glass of red wine, and half a poached onion until it has caramelized, as we explain here. Then crush well, and reduce until the sauce has half its volume.
To make the garnish, fry the other half onion until transparent, add the chopped mushrooms and sauté for three minutes. On the other hand we cut the Kale into pieces and fry them in very hot olive oil, being careful because sometimes it jumps and splashes. Drain on absorbent paper and serve.
With what to accompany the beef tenderloin at low temperature with mushrooms and crispy kale
This recipe for low-temperature beef tenderloin with mushrooms and crispy kale can be taken as roast beef both hot with its sauce and cold as a cold cut. In the presentation that we suggest, it is excellent as a main course after an appetizer-based appetizer, so typical of Christmas parties.Tags: Vegetables And Legumes Fish Meats And Birds