The nearly mythical cut, the T-bone steak, has been both feared and loved by many. It is difficult to cook perfectly as the tenderloin and the striploin require different cooking times. Therefore, the sous vide technique is a perfect method for preparing this delicious piece of meat. Due to Creutzfeldt-Jakob disease, the cut was not … Read more
Our variation of a luxury version of the classic Viking Stew. Instead of pork tenderloin, we use trimmings from dry-aged beef tenderloin and beef striploin. The dish is served with homemade bacon and rice. Made from small cuts of dry-aged beef tenderloin/ribeye and served with rice and bacon
Who doesn’t love the taste of well-cooked beef tenderloin and homemade Béarnaise sauce? Here is the recipe to make it happen. Now you can elevate the popular classic to new heights – in this recipe, you’ll get a version where the beef tenderloin is prepared sous vide, which allows you to control the cooking process … Read more