Season the meat with salt and pepper.

Vacuum-pack the meat and cook it in a sous vide/water bath at 54 degrees Celsius (129 degrees Fahrenheit) for 2 hours.

Remove the meat from the bag and pat it dry, either with a tea towel or paper towels.

Heat a pan over high heat and add the oil. 

Add the meat and butter simultaneously and sear for about 20-30 seconds on each side.

Remove the meat from the pan and slice it thinly. 

 

Wash the cauliflower and cut it into smaller pieces (about 2 x 3 cm).

Heat a thick-bottomed pan with oil and add the cauliflower and butter. Cook over high heat for a few minutes until it gets a slight crust.

Reduce the heat and let it simmer for 10 minutes - this will bring out the nutty flavor in the cauliflower. 

 

 

Serve the meat with a dollop of garlic butter on top and garnish the dish with basil leaves.