Season your meat with salt and pepper, and place each piece in a sous vide bag.

Cook the meat in a sous vide for 3 hours at 58 degrees Celsius (136 degrees Fahrenheit).

Then remove the meat from the water bath and from the bags. Dry it well with a kitchen towel, and sear it in a pan with ghee. Here is the recipe for ghee. It can also be substituted with a mix of oil and butter.

Preheat your oven to 220 degrees Celsius (428 degrees Fahrenheit).

Peel the potatoes, slice them thin on a mandoline slicer, and rinse them in cold water.

Layer the potatoes with melted butter, salt, pepper, and dried thyme. We use a bread loaf pan here, but you can use any form you prefer. Find something to use as a weight when baking them in the oven.

Bake your Pommes Anna under aluminum foil and weight for 30 minutes at 220 degrees Celsius (428 degrees Fahrenheit).

Normally, you would refrigerate your Pommes Anna until the next day - but since this is a quick version, it needs further baking.

Remove the aluminum foil and bake for an additional 20 minutes at 200 degrees Celsius (392 degrees Fahrenheit) without weight.

Cut your Pommes Anna into appropriate sizes.

Clean and finely chop onions and garlic. Take out a heavy-bottomed pot and sauté both in neutral-tasting oil until soft and translucent.

Add red wine and thyme sprigs and let it simmer for 20 minutes.

Add 4 dl of broth. If you have drippings, trimmings, or other stock, feel free to add those as well.

Add a bit of lemon juice and vinegar and season with dried thyme.

When your sauce has reduced to 1-2 dl, it should be finished with cold butter cut into cubes.

Ensure the sauce is boiling vigorously, and that the butter comes straight from the refrigerator. It is crucial to hit the right temperatures and whisk vigorously.

Add a piece of butter at a time while whisking vigorously until the sauce reaches the desired thickness. There should be plenty of butter in it.

Finally, assemble your dish and serve it to your guests.