Gourmet salt the meat for 6-8 hours and then vacuum pack it with spices

In the sous vide for 2.5 hours at 55 degrees Celsius (131 degrees Fahrenheit).

Unpack, pat dry, and brown briefly over high heat.

If you want to freeze for later use:

Cool quickly (ice water) and freeze. When you want to use it, place in the sous vide at 55 degrees Celsius (131 degrees Fahrenheit) for 30 minutes before browning.

Reduce the juice from the bag with cream.