Recipes tagged with #53C
30 recipes
Sous Vide: Tournedos of beef à la façon du chef
There is a lot to like about beef tenderloin. The tenderest of all cuts has myriad applications in haute cuisine and casual stylings alike.
Sous Vide: Beef Flank Steak, Alternatives
We know that sous vide can tenderize even the toughest of cuts. We no longer need special equipment just to carve some meat.
Sous Vide: Chateaubriand--Carved Beef Tenderloin
Big box stores have been offering whole beef tenderloins for a while. This saves money and gives the enthusiast options for sizing.
Sous Vide: Boneless Leg of Australian Lamb, 2021
Leg of lamb benefits especially just as well from sous vide processing as your favorite roast or steak.
Sous Vide Skirt Steak (bavette d'aloyau), 3 Applications
This is beef "inside" skirt. It is also called "Bavette," but even the French have more than one steak called "Bavette."
Sous Vide: Stuffed Pork Loin Paillard
The French word "paillard" has a literal meaning unrelated to the dish. The dish itself was coined after a 19th century restaurateur.