150 grams of pearl onions are gently cooked for 15 minutes in 1 dl of apple cider vinegar with 50 grams of sugar, peppercorns, and coriander seeds.

Let them steep, preferably for several hours.

Peel 400 grams of parsnip, potato, celery, and carrots, cut into small pieces and cook until tender with 2 cloves of garlic.

Drain the water, mash with a hand whisk, and stir in 50 grams of butter.

Sauté 50 grams of shallots diced in 50 grams of butter.

Add 400 grams of chanterelles, a bit of thyme, and sauté for 5 minutes.

Set aside some chanterelles for garnish.

Add a glass of red wine, meat juice, and 1 dl of heavy cream, reduce, and season with salt and pepper.

The beef tenderloin is the most tender cut of the animal and should be cooked carefully. Prolonged cooking, especially at high heat, will dry out the meat, which is very lean and mild in flavor.

If the tenderloin is to be served as steaks, they can be cut before sous vide cooking.

Season with salt (0.8% of the meat weight is recommended).

Optionally, sear briefly on a hot pan with oil and butter to start the caramelization process.

Cool before packing.

Lightly coat the tenderloin with oil before placing it in the bag. Pack so the bag is airtight.

52° for 90 min. (steak) or 2 hours (whole):(Very) rare and soft. Slight metallic taste of raw meat. Very tender and juicy with a bit of chew resistance.56° for 90 min. (steak) or 2 hours (whole):Medium rare, firm meat. Juicy and tender with good meat flavor.62° for 1 hour (steak) or 2 hours (whole):Pink and firm with rich beef flavor. Tender and juicy with a slight chewy resistance.

Whole tenderloin is browned in butter over high heat for 1-2 minutes on all sides.

Steaks are browned over higher heat for 30 seconds on the top and bottom sides.