Put a little salt and a lot of pepper on the meat and brown it in a pan for 15 seconds on each side.

Vacuum seal the meat and cook it sous vide/water bath for 3 hours at 59 degrees Celsius (138 degrees Fahrenheit).

Take the meat out of the bag and dry it well - either with a towel or paper towel. Save the liquid from the vacuum bag for the glaze.

Heat a pan hard with neutral oil. When it is hot enough add butter and brown the meat on both sides and it is then ready to be served.

 

 

Finely chop the onion and garlic and fry them over medium heat in butter along with a few sprigs of thyme. They should not take on color and after a few minutes add honey and vinegar.

Stir in the pot for a few minutes and add 1 dl of red wine. Do this continuously over the next few hours. When there is no more red wine, then add the port wine and then the stock. The sauce should not be too thick, but should be reduced to 2.5-3 dl.

20 minutes before serving, add the liquid from the sous vide bag and let it simmer for 10 minutes.

Strain the sauce so you only have the "stock" left. It should be completely free of lumps. Turn the heat all the way up and add 3-4 grams of cold butter at a time while whisking vigorously so the sauce becomes mounted. It thickens and becomes shiny and beautiful.

If you use unsalted butter, the red wine glaze should be tasted before mounting. This is not possible with regular salted butter, as the salt from the butter will change the taste quite radically.

The sauce can be seasoned with salt, pepper, sugar, lemon juice, and vinegar.

 

Grate the potatoes on a grater and place them in a bowl of water.

After 30 minutes, take them out of the water and dry them. This is easiest done by pouring them into a sieve and shaking off the water.

Dry them with a towel and season them with salt and pepper.

Place the potatoes in pastry rings on a pan and make sure they are at least 4-5 cm high.

Pour the fat into the pan and fry them over high heat for 10 minutes and then lower the heat to low.

Make sure to pour some of the fat over the top of your rösti continuously and 10 minutes before they are done you can remove the cutter and flip them. If you do it too early, they will fall apart.

Place them in a towel/paper towel to remove some of the fat.

Season again with salt and pepper and serve.

 

Serve the dish with pickled celeriac.