Ingredients

For this recipe of lamb fillet in two cookings

• A lamb fillet – Olive oil – Herbes de Provence.

Utensils

• Vacuum machine
• Stainless steel casserole dish
• Plancha inox

Preparation Of The Recipe

• Season and oil the lamb fillet.
• Place the meat in a suitable vacuum bag.
• Vacuum and seal the bag.
• Fill a sufficiently large container with water and set the Sansaire to 45 ° C.
• Immerse the bag in water and cook for 2 hours.
• Ensure that the bag remains submerged during all cooking at low temperatures.
• After cooking remove the bag from the water.
• Take out the meat.
• Place the lamb fillet on the oiled plancha at 180 ° C.
• Season (salt and freshly ground pepper).
• Color on all sides.
• Season with Provence herbs.
• Turn the meat regularly.
• Coat the meat with the cooking juices.
• Allow 4 minutes of cooking for pink meat.
• Slice the lamb fillet in hazelnuts.
• The meat is perfect, pink with a nice Maillard reaction.
• Arrange on a hot plate with a garnish of vegetables and a bear’s garlic butter.

A Few Words About The Recipe

Two types of cooking for this lamb fillet which complements each other perfectly. The low-temperature cooking vacuum changes the texture of the meat evenly. It can be likened to a pre-cooking which will prevent the meat from shrinking and losing its humidity during the lively cooking on the plancha. We obtain very tender and tasty meat with a nice Maillard reaction. It is also an appreciable technique when you have a large quantity of meat to cook.