Cooking Instructions
About your product choice
Incredibly lean and one of the best cuts to get the very best out of this delicate meat
1hr 45mins
57°
/
134°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Truffle, lemon and roasted garlic for added decadence
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Sous Vide loin of Veal, Brussels Sprout Choucroute, Silver Skins, Sea Purslane, Sage Velouté and Jerez Jus
A challenging sous vide dish but one that's bound to impress!
View Recipe