Petite Tender Sous Vide
recipe

A delicious recipe that showcases the best qualities of beef petite tender. Cooking it using the sous vide method ensures a tender and juicy result.
Preparation Time: 4-6 hours (plus resting)
Serving Size: 2

Ingredients:

- 1 petite tender (about 300 g)
- Salt
- Black pepper
- Butter
- Olive oil
- Chopped roasted pistachios

Instructions:

1. Season the petite tender with salt and black pepper.
2. Seal the meat in a vacuum bag and immerse it in a water bath at 55°C (131°F).
3. Cook the meat for 4 hours (recommend 6 hours for better results).
4. After cooking, cool the meat and refrigerate it until ready to use.
5. Remove the meat from the vacuum bag and pat it dry with paper towels.
6. In a skillet, heat butter and olive oil. Sear the meat in the hot pan.
7. Wrap the meat in foil and let it rest for a few minutes.
8. Slice the meat into four pieces and roll them in chopped pistachios.
Serve with creamy cauliflower, sautéed new potatoes, oven-roasted dark grapes, and chanterelle sauce.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 30 g
- Fat: 25 g
- Carbohydrates: 5 g
- Fiber: 1 g

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