Hoogan and Beaufort prime rib, carrots, vegetable purée and meat jus with brown butter and fresh herbs
For 2 people
Allergy:
Meat jus: dairy products
Purée: dairy products
Preparation:
In a pot of hot water, temper the sous vide bag for 15 minutes. Remove the meat from the bag and cook in a pan until browned on both sides. Let the meat rest for 5 minutes then slice.
Reheat the filling in the oven for about 10 minutes at 350F.
Reheat the vegetable purée in the microwave (or in the pan).
Heat the sauce in the microwave for about 2 minutes.
Presentation: Place the purée in the bottom of a plate, followed by the vegetables and beef. Add the carrot condiment and fresh herbs. Add sauce and serve.