Sous Vide Lamb Tenderloin With Potato Puree

Wednesday, July 6th 2011, 10:13 am

By: News On 6

For the Lamb:

1 lamb loin

6 cloves garlic

2 Tbsp chopped rosemary

1 Tbsp thyme

1/4 cup olive oil or canola oil

Salt, pepper

Blend together the garlic, rosemary, thyme, and oil. Season with salt and pepper. Cover the lamb loin with the marinade and let sit for a couple hours. Add the lamb to a plastic bag and vacuum out the air and place in a water bath set at 125 to 130 for rare or 130 to 135 for medium rare. Let lamb sit in the water bath for 2.5 hours.

For the Potato Puree:

2 medium potatoes (boiled, with skin)

1 stick butter

1 cup heavy cream

2 tablespoons truffle oil

Salt and white pepper to taste

Cook potatoes until tender, drain and remove skin. Place in mixing bowl. Mash potatoes; add butter, cream, truffle oil, salt and white pepper to taste. Slowly puree. Keep warm.

For the Bacon Pea Ragout:

1 medium onion diced

2 cloves of garlic, minced

2 strips of smoked bacon of your choice, sliced thinly

4 oz fresh green peas, shucked, dipped in simmering water for 30 sec. following by ice water

3 oz of unsalted butter

2 oz of heavy cream

Salt and pepper to taste

Melt the butter in a sauté pan, add bacon, and caramelize. Add onion and garlic and sweat until translucent, add peas and cook for 1 minute. Add cream and reduce until thickened. Season to taste.

For the Green Pea and Mint Puree:

2 tablespoons unsalted butter

.5 shallots , thinly sliced

2 cloves garlic , chopped

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

3 tablespoons fresh mint, diced

1 cup fresh shelled peas

1 cup canned chicken broth

Heat butter in a 4-quart saucepot over medium heat. Add leeks, shallots, garlic, and a large pinch of salt and pepper. Cook, stirring occasionally, until vegetables are translucent, about 4 minutes. Add 2 Tbsp. fresh mint and cook 30 seconds. Add peas and stock and bring to a boil, then reduce to a simmer and cook 5 minutes. Using a standard or immersion blender, puree the peas . If using a standard blender, puree in small batches to prevent spillage. Add remaining tablespoon of mint with last batch.


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