Beef Cuvette with Pommes Anna, sauce, and crispy kale

Season the meat with a little salt and a lot of pepper and vacuum seal it.

Cook it in a sous vide/water bath for 7 hours at 54 degrees Celsius (129 degrees Fahrenheit).

After 7 hours, take the meat out and let it dry for a couple of minutes before searing it in hot oil with added butter while it cooks.

The meat should be sliced into thin slices no thicker than 0.5 cm.

Rinse, peel, and slice the potatoes very thinly - the easiest way to do this is using a mandoline. Melt 50 grams of butter, and sprinkle in rosemary, salt, pepper, and thyme.

Grease a rectangular, oven-proof dish with oil and layer the potatoes. Use a brush to spread the butter/spice mixture on each layer before adding the next layer. When all the layers are done, press them down well, preferably with another oven-proof dish on top. Remember to use baking paper between the dishes.

Cover the dish with aluminum foil and bake it for 1 hour at 200 degrees Celsius (392 degrees Fahrenheit) with fan.

When done, refrigerate it until the next day. We usually place it in our tool shed with a few bottles of wine on the top dish to ensure the potatoes are well-pressed down.

For preparation, cut the potatoes into squares and bake them at 225 degrees Celsius (437 degrees Fahrenheit) for about 15 minutes (or until golden on top).

First, make a roux. That is, melt 10 grams of butter over medium-high heat and add 2 tablespoons of flour. Whisk quickly and add the milk. When it thickens again, add the stock, and then the cream.

Season with lemon juice, sugar, and salt and pepper. When the meat is taken out of the sous vide and dried, use the meat juices from the vacuum bag for the sauce.

Take the kale and rinse it under cold water and let it dry a bit. Then place it on a baking sheet, sprinkle it with salt, and drizzle with a bit of neutral oil. In this case, they were placed on the baking paper with the Pommes Anna potatoes, as the butter and salt from them were enough to season the kale (we typically use rapeseed or grape seed oil) and bake for 12-18 minutes at 160 degrees Celsius (320 degrees Fahrenheit) with fan.

The kale will darken in color, shrink significantly in size, and become crispy and delicious.