Start by preheating the oven to 150 degrees Celsius (302 degrees Fahrenheit) in a conventional oven. 

Scrub the potatoes and boil them for 10 minutes in plenty of salted water. Let the rosemary stalks soak in the water for 5 seconds as well.

Let them steam off for at least 10 minutes before further cooking in the oven.

Find a baking dish and place the rosemary stalks, salt, and pepper in it and toss the potatoes and garlic (still in their skins) around in it.

Give everything 1 hour in the oven, then turn and give them another hour.

The potatoes are now soft inside and deliciously crispy on the outside. Peel the garlic, but be careful as they are super soft and tender.

 

Season the meat and vacuum seal it.

Cook it sous vide for 1 hour and 10 minutes.

Take it out of the vacuum bag and pat it dry, either with a kitchen towel or paper towels.

Heat a pan or grill to high heat and sear the meat for 5-7 seconds on each side and serve immediately. 

 

We always use frozen haricots verts (green beans) for our meals. Take an appropriate amount from the freezer and boil them for 1 minute. They are then cooked and have just the right amount of bite.

We typically pour boiling water directly on them from our boiling water tap. 

 

Serve everything together and make sure to sprinkle good flake salt over the meat.

For example, use a slice of toast bread, which you spread with the baked garlic that has nearly a butter-like consistency.