Beef Wellington is loved by many and super delicious. Unfortunately, beef tenderloin is expensive, and the fear of overcooking the dish scares most people. We use the much cheaper cut Teres Major, which costs only a third of the tenderloin and is still super delicious. The Sous Vide cooking method helps us ensure the dish … Read more
T-bone steak is a challenging cut to cook perfectly using a pan/grill/oven, especially due to the following 2 challenges: Since the meat consists of 2 different cuts: tenderloin and striploin – which do not require the same cooking time. Typically, the striploin needs a bit longer cooking time than the tenderloin. The second challenge is … Read more
T-bone Steak is a difficult cut to cook perfectly using a pan/grill/oven, mainly due to the following 2 challenges: Since the meat has 2 different cuts on it: tenderloin and fillet – they don’t require the same cooking time. Typically, the fillet needs a little longer than the tenderloin. The second challenge is that there … Read more
Everyone loves burgers, and so do we. We have eaten countless burgers and made many variations ourselves, and this is our best take on how the perfect homemade gastro cheeseburger should be. The brioche bun is the burger’s best friend because it is soft and can absorb the juices from the contents, ensuring that the … Read more
Try making your own version of the Italian classic bresaola. It takes some time from the moment you start to the finished result, but since the meat practically takes care of itself during the entire process, it requires more patience than actual work. The result is completely different from what you can buy in the … Read more
A roast sirloin tip from the exclusive wagyu cattle is a delicacy you should treat yourself, your family, and guests to. In this recipe, you will find a detailed guide on how to prepare the sirloin tip roast using the Sous Vide method. When you use Sous Vide as a cooking technique, you can almost … Read more
Parisian steak comes in many variations, and we have our version here, which includes dry-aged ground beef. We are not big fans of beetroots, so they are replaced with pickled red onions instead. Steak tartare comes in many variations, and we have our version here, which includes dry-aged minced beef.
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
This is the recipe for a crispy and crunchy Wiener Schnitzel made from veal tenderloin, coated in homemade breadcrumbs and served with fried potatoes, capers, peas, and browned butter sauce. The Austrian cuisine might not be as renowned as either the French or the Italian, but there are some Austrian dishes that have left their … Read more
Dry aged beef is fantastic and we have used this beef rump cap for the dish.