Holiday & Christmas

Tourtiere (French Canadian Christmas Meat Pie)

Tourtiere French Christmas Meat PieServes 6 to 8

When the French immigrated to Canada, they brought their favorite dishes along with them. This one is especially popular at Christmastime.

INGREDIENTS

  • 4 Duck Legs Confit, cooked
  • 1 large potato, peeled and diced
  • 1 onion, peeled and diced
  • 1 carrot, peeled and diced
  • 1 stalk celery, trimmed and diced
  • 4 sprigs thyme
  • salt and pepper to taste
  • 2 tablespoons duck fat or lard
  • Prepared pie dough for a 2-crust pie
  • 1 egg
  • 1 tablespoon (15 ml) water or milk

DIRECTIONS

  1. Cook the duck legs confit in advance, days or even weeks ahead. Quick chill and refrigerate* for up to several days.
  2. Fill and preheat the sous vide supreme to 185F/85C.
  3. Season the diced vegetables with salt and pepper and put them into a cooking pouch along with the thyme and the duck fat; vacuum seal the pouch.
  4. Submerge in the water oven to cook for 45 minutes to 1 hour.
  5. Remove the pouch and strain the accumulated liquid into a saucepan.
  6. Open the duck leg pouches and strain the accumulated liquid into the same saucepan.
  7. Over medium heat, reduce the pouch liquid by two thirds.
  8. Meanwhile, preheat the traditional oven to 350F/175C.
  9. Prepare the pie tin by putting the bottom crust in place.
  10. Remove the skin from the duck legs and pull the meat apart into bite-sized pieces. Discard skin and bones or reserve for some other use.
  11. In the bottom crust, alternate layers of the cooked duck with cooked vegetables.
  12. Pour the reduced pouch liquid over the meat and vegetables and top with the second crust.
  13. Cut several vent holes in the top crust of the pie; decorate the top crust with leftover crust bits cut into shapes, if you desire.
  14. Beat the egg with a tablespoon of water or milk.
  15. Brush the top with beaten egg mixture
  16. Bake for approximately 20 to 25 minutes until the crust is golden and the filling bubbly.
  17. Remove from the oven, let stand for 10 minutes, then slice and serve.

Wagyu Beef Tenderloin and Green Beans

Recipe courtesy of Quinn Rudee; Wagyu courtesy of Lone Mountain Wagyu
Serves 2 (multiplies easily, but keep filets 2 to a pouch in a single layer)100% Fullblood Wagyu Filet sous vide

INGREDIENTS

  • 2 Wagyu (or other quality beef) tenderloin filets about 2-inches (5 cm) thick
  • salt and pepper to taste
  • 2 sprigs fresh rosemary, divided use
  • 1 recipe sous vide cooked Green Beans with Bacon (in their pouch)
  • 1 tablespoon (15 ml) high-smoke point vegetable oil
  • 2 tablespoons (28 g) unsalted butter

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 130F/54.5 C.
  2. Season the filets with salt and pepper and put them into a small (quart/0.9 liter) cooking pouch. Add a sprig of rosemary to the pouch and vacuum seal.
  3. Submerge in the water oven to cook for at least 2 1/2 hours and up to 4 hours.
  4. In the last 30 minutes of cooking time, add the pouch of cooked green beans to the water oven to reheat.
  5. Remove the fillets, pat dry with paper towels.
  6. On the stovetop, in a skillet over high heat, add the vegetable oil and when very hot, sear the filets on one side for a minute, then flip them and add the butter and remaining sprig of rosemary to the pan. Baste the meat with the butter for another minute for form a mahogany crust on both sides.  Roll the edges of the filet in the hot skillet if you like to brown them.
  7. 7. Serve with the green beans.

Cordero Asado (Roast Leg of Lamb)

Serves 8

INGREDIENTS

leg_of_lamb

  • 1 boneless leg of lamb
  • 4 tablespoons (60 ml) lard (traditional – use olive oil, if preferred)
  • 6 cloves roasted garlic, minced (or 1 teaspoon/5 ml garlic powder)
  • Salt, to taste
  • Ground black pepper to taste
  • 4 sprigs fresh rosemary, finely chopped
  • 2 teaspoons (10 g) smoked Spanish paprika
  • 1 teaspoon (5 g) ground coriander
  • 1 lemon

INSTRUCTIONS

  1. Fill and pre-heat the SousVide Supreme water oven to 131F/55C.
  2. Season the leg of lamb all over with salt and pepper to taste.
  3. In a small bowl, mix the garlic, rosemary, paprika and coriander with the softened lard.
  4. Put the seasoned lamb into a large (gallon/3.8 liter) cooking pouch with half the lard mixture and vacuum seal. Reserve (refrigerate) the remaining lard mixture for the sear step before serving.
  5. Submerge the lamb in the water oven to  cook for 8 hours (or up to 12).
  6. When ready to finish and serve, heat the traditional oven broiler to high heat.
  7. Melt the reserved lard mixture in the microwave or in a pan.
  8. Remove the lamb from the pouch and  pat dry with paper towels (kitchen paper).
  9. Pour the melted lard mixture over the lamb and sear under the broiler to form nice crust.
  10. Remove from the oven, douse with the juice of the lemon, tent with foil, and let rest for 5 minutes.
  11. Slice against the grain and enjoy!

Nacatamales Sous Vide

Nacatamales Honduran/Peruvian Christmas DishTraditional Honduran and Nicaraguan meat and vegetable­-filled tamales served on Christmas morning.

Serves 6

INGREDIENTS For the masa (dough)

  • 3 cups (500 g) masa harin
  • 1/2 cup (120 ml) lard or rendered bacon fat, very cold and firm
  • 1-1/2 teaspoons (7.5 ml) salt
  • 1/4 cup (60 ml) naranja agria (sour orange juice)*
  • 2 cups (480 ml) chicken stock

For the filling

  • 1-1/2 pounds (680 g) pork butt, diced
  • Salt and pepper, to taste
  • 1/2 cup (100 g) uncooked rice
  • 4 red potatoes, sliced into thin rounds
  • 1 small onion, peeled and sliced into thin rounds
  • 1 bell pepper, stemmed, cored, and sliced into thin rounds
  • 2 small (Roma) tomatoes, stemmed and sliced into thin rounds
  • 1/2 bunch fresh mint

For assembly

  • 6 banana leaves**
  • Twine

* You can substitute the juice of one orange and two limes for sour orange juice. **Banana Leaves are available from Latin and Asian markets or alternatively you can use corn shucks (as in Mexico) or even aluminum foil to wrap.) DIRECTIONS

  1. Fill and preheat the water oven to 134F/56.5C.
  2. Season the pork generously with salt and pepper and put it in a single layer into a cooking pouch; vacuum seal the pouch.
  3. Submerge in the water oven to cook for at least 1 hour.
  4. Remove the pouch and quick chill, submerged in ice water until ready to assemble the tamales. (This step can be done a day or two in advance; if waiting longer than 30 minutes to assemble, refrigerate until ready to use.)
  5. Raise the temperature of the water oven to 176F/80C.
  6. Put the rice into a small bowl and cover with warm water for 30 minutes. Set aside for assembly.

Make the masa

  1. In a food processor put the masa harina and salt; add the cold lard and pulse to a mealy consistency. (Alternatively, put the dry ingredients into a bowl, cut the lard in in with a pastry knife, and mix in wet ingredients with a hand mixer.)
  2. With the motor on low, slowly add the sour orange juice and then enough chicken broth to make a soft, moist dough of a consistency a bit stiffer than mashed potatoes.
  3. Increase the speed to medium high and process/beat for 2 to 3 minutes to put make a fluffier masa. Cover and set aside to rest for at least 30 minutes.

Assemble the nacatamales

  1. Remove the hard spine from the banana leaves and cut each one into a 10×10 ­inch square.
  2. Drain the rice.
  3. Gather the filling ingredients: rice, masa, pork, and vegetables to make an assembly line.
  4. Lay out a banana leaf with the smooth side up.
  5. Put 1/2 cup of the masa down the middle of the banana leaf and, using wetted hands, spread it out a little, leaving a clear margin of leaf all around.
  6. Put about 1/4 cup (60 ml volume) of the pork on top of the masa and sprinkle 1 tablespoon (15 ml volume) of the rice over the pork.
  7. Lay 1 or 2 slices of potato on top of the pork, then 1 or 2 pieces of onion, 1 or 2 pieces of pepper and finally a slice of tomato. Top it all off with a few mint leaves.
  8. Fold the top edge of the banana leaf down over the filling. Bring the bottom edge of the banana leaf up over this. Then fold in both sides to make a rectangular packet.
  9. Tie the packets with twine, like a present (which after all they are!)

Cooking the nacatamales

  1. Put the packets in a single layer (2 or 3 at a time) into small cooking pouches and vacuum seal on Gentle speed; force the seal to interrupt the vacuum if needed to avoid crushing the packets.
  2. Submerge the pouches in the water oven to cook for 3 (to up to 6) hours.
  3. Remove the cooked packets from the pouches and serve, letting your guests open the packets, themselves, at the table.

Rumtopf (Rum Poached Fruit)

Rumtopf

Photo credit: Sven Wolter

A German Christmas tradition, usually requiring months of layered additions to preserve the fruit as it comes in season. Almost any fruit will work, but avoid dark berries, which stain the lighter fruits; kiwis or bananas, which are too soft and go mushy; and citrus fruits, which tend to make the batch too sour.

INGREDIENTS

  • 4 pears, peeled, cored, and sliced
  • 8 to 10 apricots, pitted and halved
  • 4 plums, pitted and quartered or sliced
  • 24 cherries, pitted and halved
  • 1 cup (192 g) castor sugar
  • 1 cinnamon stick, broken into pieces
  • 2 star anise pods
  • 3/4 cup (180 ml) rum, white or dark

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 180F/82C.
  2. Put the fruit into a large (gallon/3.8 liter) zip closure cooking pouch. Add the sugar, close the seal, and shake to disperse the sugar.
  3. Add cinnamon, star anise, and rum to the pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  4. Submerge the pouch in the water bath and cook for 45 minutes to 1 hour.
  5. Remove from the water bath and immediately submerge in an ice bath (half ice/half water) to stop the fruit from continuing to cook.
  6. Refrigerate in the pouch for up to a week.
  7. Serve the fruit on its own or over vanilla ice cream.

You can also strain the delicious pouch liquor, which makes a lovely cordial or add an ounce (30 ml) of it to a glass of champagne for a Rumtopf cocktail.

Basic Herb Scented Turkey Breast

SousVide Supreme Sage Turkey #sousvideServes 4 (doubles easily – cook in multiple pouches)
INGREDIENTS

  • 1 turkey breast half, deboned, skin on
  • 2 cups (480 ml) water
  • 4 tablespoons (60 ml) kosher salt
  • 10 black peppercorns
  • Freshly ground black pepper
  • 4 leaves fresh sage
  • 3 tablespoons (42 g) unsalted butter, divided use
  • 2 cloves roasted garlic, finely minced
  • 1 tablespoon (15 ml) extra virgin olive oil

DIRECTIONS

  1. In a large (gallon) zip closure bag, mix the water and kosher salt until dissolved.  Add the peppercorns and turkey breast, zip the seal, and refrigerate for at least 4 hours to brine.
  2. Fill and preheat the SousVide Supreme water oven to 146F/62.5C.
  3. Remove the turkey from the brine, rinse, and pat dry. Discard brine.
  4. Season the turkey breast on all sides with black pepper.
  5. Put the breast into a cooking pouch and add the garlic, sage leaves, and 2 tablespoons (28 g) of the butter.
  6. Vacuum seal the pouch and submerge it in the water oven to cook for 3 to 4 hours.
  7. Remove the turkey breast from the pouch and pat dry with paper towels. (Reserve the pouch juices to make a sauce or gravy, if desired.)
  8. To finish:
    1. Heat the oven broiler to high heat.
    2. Melt the remaining tablespoon of butter and brush the surface of the turkey with it.
    3. Sear the turkey breast under the broiler for about 5 minutes until the skin is brown and crisp.
  9. Remove from the oven and keep warm under a tent of foil.
  10. Slice and serve with Cranberry Sauce.

Festive Ham

Adapted from Sous Vide: The Art of Precision Cooking
Serves 8

festive ham sous vide

INGREDIENTS

  • 1 (5 to 6 ½ pound/2.5 to 3 kg) boneless ham
  • 5 tablespoons (80 g) Dijon mustard
  • 3 ½ tablespoons (65 g) maple syrup
  • 3 ½ tablespoons (65 g) honey
  • 2 oranges (peel only)
  • 2 teaspoons (10 ml) Mixed Spice Powder (recipe follows)
  • 6 bay leaves
  • 6 pods star anise
  • 6 ½ ounces (200 ml) cola
  • 20 juniper berries
  • 1 teaspoon (5 ml) chopped thyme
  • 1/3 cup (100 ml) ginger syrup
  • 6 whole cloves

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 149F/65C.
  2. Put all ingredients, except the ham, in a saucepan on the stovetop and gently simmer for 15 minutes. Set aside to cool.
  3. Put the ham into a large cooking pouch, pour the cool liquor over it, and vacuum seal. (Take care, with suction sealers, not to allow liquid to be sucked into the suction portal. If you sealer has a Moist sealing option, use it to create a stronger seal. See tips for sealing liquid rich foods, here.)
  4. Submerge the pouch in the water oven to cook for 12 hours.
  5. Just before the cooking time has elapsed, or when ready to finish and serve, preheat the conventional oven to 400F/200C.
  6. Remove the ham from its pouch and transfer to a roasting pan and roast in the hot oven for 10 minutes for lovely, crispy fat.
  7. Transfer to a platter, slice, and enjoy with your favorite side dishes.

Mixed Spice Powder
Makes about ½ cup (120 ml)

  • 4 tablespoons (60 ml) cinnamon, ground
  • 4 teaspoons (20 ml) coriander, ground
  • 4 teaspoons (20 ml) nutmeg, ground
  • 2 teaspoons (10 ml) ginger, ground
  • 1 teaspoon (5 ml) allspice, ground
  • 1 teaspoon (5 ml) cloves, ground

DIRECTIONS

Mix all ingredients together and store in an airtight container for up to several months. Use in this ham recipe and, traditionally, in cakes, pies, and fruit.

Lutefisk Sous Vide

lutefiskCourtesy of Lars Ringnes (Sous Vide Norge)
Makes 4 to 6 servings

INGREDIENTS

  • 1 lutefisk
  • salt
  • unsalted butter
  • Maldon salt flakes and additional butter for serving

DIRECTIONS

  1. 1. Fill and preheat the SousVide Supreme water oven to 122F/50C.
  2. Cut the lutefisk into portions about 1 to 1-1/2 inches (3 to 4 cm) wide and cut off the fins.
  3. Put the portions onto a platter, sprinkle with salt it all over and refrigerate for 4 to 5 hours.
  4. Rinse the salt off under water and pat the fish portions dry.
  5. Put the fish in a single layer into one or more cooking pouch(es); add a pat or two of unsalted butter and vacuum seal. Take care not to squeeze the fish when vacuum sealing, using the Gentle setting if your sealer has one and/or interrupting the suction process by forcing the seal.
  6. Submerge the pouch(es) in the water oven to cook for 50 minutes.
  7. Serve with some Maldon salt and butter on top.

Hot Spiced Cider

spiced cider

(Use it on its own or to make the Spiced Cider Toddy hot cocktail.)

Makes about 1 quart/0.9 liter

INGREDIENTS

  • 1 orange
  • 1 quart (0.9 liters) apple cider
  • 2 ounces (60 ml) brandy (VS or VSOP quality level)
  • 1/2 cup (120 ml) honey
  • 1/2-inch (1.25 cm) piece peeled ginger root
  • 6 allspice berries
  • 3 cloves
  • 1 cinnamon stick (about 3-inches/7.5 cm)
  • 1 star anise pod

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 140F/60C.
  2. Carefully remove the peel of the orange with a vegetable peeler and scrape any remaining white pith away with the edge of a paring knife.
  3. Combine all of the remaining ingredients in a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to infuse for 1 hour.
  4. Open the pouch carefully and give the infusion a taste to determine if the level of spice and sweetness are to your liking. For more spice, let the infusion continue to cook for another 30 minutes. If you’d like more sweetness, add more honey by the tablespoon, whisk to combine, and proceed.
  5. When you’re happy with the flavor profile, open the pouch and strain the infusion through a fine mesh strainer to remove solids; discard solids.
  6. Return the infused cider to the pouch, again use displacement to remove air, zip the seal and leave the cider in the water oven to keep warm for serving.
  7. Delicious as is, in a warmed mug, for a mainly non-alcoholic holiday treat or use it to make the Spiced Cider Toddy (below).

Spiced Cider Toddy
Makes 8 servings

  • 2 cups (480 ml) bourbon
  • 1 orange, thinly sliced (8 thin slices)
  • Whole cloves, for studding the orange slices
  1. Put 6 ounces (180 ml) of the infused cider and 2 ounces (60 ml) of the bourbon into each warmed mug
  2. Float one studded orange slice on top
  3. Serve hot.

New Recipes! 12 Days of Sous Vide Christmas

It’s the holidays, a time of year that your cooking skills get to be celebrated on a whole different level. Whether breakfast, appetizers and cocktails, or the dinner itself, you want your recipes to shine! We asked our culinary specialists to create 12 Days of Christmas-worthy sous vide recipes, including great sides, main dishes and desserts to make your holiday table a hit! So please enjoy our 12 Days of Sous Vide Christmas!

Poached Pears with Vanilla and Cardamom

On the 1st Day of Christmas, my SousVide Supreme gave to me… a perfectly poached pear for all to see!

 

Turtle Brownies

On the 2nd Day of Christmas, my SousVide Supreme gave to me… 2 Turtle Brownies!

 

Fennel-Scented Cornish Game Hens

On the 3rd Day of Christmas, my SousVide Supreme gave to me… 3 French Hens… Fennel Pollen-Scented and delicious. (OK, they’re Cornish hens, but French Faverolles would work just as well!)

 

Wild Mushroom Stuffed Quail

On the 4th Day of Christmas, my SousVide Supreme gave to me… 4 Calling Birds!

 

Chicken, Mushroom and Parmesan Cream Vol Au Vents

On the 5th Day of Christmas, SousVide Supreme gave to me… 5 buttery golden pastry rings!

 

Sous Vide Soft Cooked Goose Egg served over Polenta with Pancetta & Greens

On the 6th Day of Christmas, my SousVide Supreme gave to me… 6 geese a laying an egg to perfectly cook and serve over polenta!

 

Floating Swans with Christmas-Spiced Crème Anglaise

On the 7th Day of Christmas, my SousVide Supreme gave to me… 7 delicate floating meringue swans, a-swimming in a Christmas-spiced crème Anglaise!

 

Egg Nog

On the 8th Day of Christmas, my SousVide Supreme gave to me… 8 maids a-milking for enough cream to make a big bowl of sous vide egg nog!

 

Tortellini en Brodo

On the 9th Day of Christmas, my SousVide Supreme gave to me… 9 ladies dancing, or if not the whole lady, at least these 9 beautiful tortellini (belly buttons of Venus) dancing in a flavorful sous vide brodo!

 

Prosciutto Wrapped Rabbit Saddle

On the 10th Day of Christmas, my SousVide Supreme gave to me… 10 lordly rabbits a- leaping into a truly gourmet dish!

 

Sous Vide Asparagus Citronette with Crispy Pancetta

On the 11th Day of Christmas, SousVide Supreme gave to me…11 piping hot sous vide asparagus tossed with citronette and crispy pancetta!

 

A Dozen Duck Legs Confit

On the 12th Day of Christmas, my SousVide Supreme gave to me… 12 delectable duck confit drummers!

Grass-fed Beef Tenderloin Steaks with Morel Cream

Beef Tenderloin with Morel Cream Sous Vide Supreme…and Morel Pomegranate Sauce
Serves 4

INGREDIENTS

For the steaks

  • ¼ ounce (7 g) porcini powder or dried porcini mushrooms
  • ¼ teaspoon (1.3 ml) truffle salt (we suggest 10% truffle salt)
  • 4 grass-fed beef tenderloin steaks

For the morel cream

  • 1 tablespoon (15 ml) extra virgin olive oil
  • ¼ pound (113 g) fresh morels (or ½ ounce (14 g) dried morels, rehydrated)
  • ½ teaspoon (2.5 ml) salt
  • 1/4 cup + ½ teaspoon (62.5 ml) sweet Marsala wine
  • 1/2 cup (120 ml) heavy whipping cream
  • 1/2 cup (120 ml) mushroom stock (or the rehydration liquid)
  • 1/2 teaspoon (2.5 ml) sherry vinegar
  • ¼ teaspoon (1.3 ml) freshly ground black pepper


For the morel and pomegranate pan sauce

  • 3 tablespoons (57 g) unsalted butter
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2 tablespoons (30 g) minced shallots
  • ¼ teaspoon (1.3 ml) truffle salt, or to taste (we suggest 10% truffle salt)
  • ¼ pound (450 g) fresh morels (or ½ ounce (14 g) dried morels, rehydrated)
  • ¼ cup (60 ml) unsweetened pomegranate juice
  • 1 tablespoon (15 ml) Marsala wine
  • ¼ cup (60 ml) mushroom stock (or the rehydration liquid)
  • Freshly ground black pepper, to taste
  • Fresh pomegranate arils (seeds), for garnish

Recommended Side: Orange and Garlic Wilted Spinach

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme water oven to 134F/56.5C for medium rare or your preferred temperature for steak.
  2. If using dried porcinis instead of powder, grind them into a fine powder in a spice grinder or clean coffee grinder.
  3. If using dried morels instead of fresh, rehydrate the morels for both the cream and pan sauce in 1 cup (240 ml) of water for 2 to 4 hours. Strain and reserve the rehydration liquid, if needed.
  4. Mix the truffle salt with the porcini powder and season the tenderloin steaks on all sides with mixture
  5. Put the steaks into cooking pouches and vacuum seal.
  6. Submerge the pouch(es) in the water oven to cook for at least 2 hours and up to 6 hours for grass-fed beef. (Minimum cooking times should be based on thickness of the tenderloin, according to the Time and Temperature chart.)
  7. Meanwhile make the Morel Cream:
    1. Thinly slice the morels.
    2. Heat a large skillet over medium high heat, add the extra virgin olive oil, morels, black pepper and salt.
    3. Cook the morels until they release their liquid and begin to brown (about 5 to 6 minutes.)
    4. Deglaze the pan with ¼ cup (60 ml) of the Marsala wine and cook until all liquid has evaporated.
    5. Add the cream and the mushroom stock (or rehydration liquid) and continue to cook for 1 to 2 more minutes.
    6. Transfer the morel mixture to a blender. Add the sherry vinegar, remaining ½ teaspoon of Marsala, and blend until smooth. Taste, then add salt and pepper, as necessary.
    7. Reserve the finished morel cream in a small saucepan to reheat when needed or pour into a small zip-closure cooking pouch, evacuate the air using the displacement method (Archimedes’ Principle) and zip the seal. Keep warm or reheat in the water oven along with the steaks.

Finish the steaks and make the Morel & Pomegranate Pan Sauce

  1. Slice the morels into thin rings.
  2. Remove the pouches from the water bath, take the steaks from the pouches, and using paper towels, dry off any surface moisture.
  3. On the stovetop, heat a sauté pan over medium-high heat. Add one teaspoon (5 ml/4 g) each of the olive oil and butter.
  4. Quickly sear the steaks on all sides until they develop a brown crust. They’re already perfectly cooked on the inside; you just want that crust. Remove the steaks to a plate and cover them loosely with aluminum foil.
  5. Add a tablespoon (14 g/15 ml) each of butter and olive oil to the same pan; add the shallots and cook them for 2 to 3 minutes, until they soften.
  6. Add the morels, truffle salt, and black pepper. Sauté gently until the morels are tender and caramelized (about 6 to 8 minutes).
  7. Add the pomegranate juice, Marsala, and mushroom stock. Simmer the liquid, scraping any bits off the bottom of the pan, until the sauce has reduced enough to coat the back of a spoon (about 3 to 5 minutes).
  8. Stir in the last tablespoon (14 g) of butter.
  9. Taste the sauce and add additional truffle salt, if desired.
  10. Reheat the truffle cream, if needed.

To plate

  1. Put a spoonful of the morel cream onto the plate.
  2. Arrange steak slices on top.
  3. Finish with the pan sauce and pomegranate arils.
  4. Serve with Orange and Wilted Spinach Salad or your choice of sides.

Elegant Holiday Entertaining Made Easy

Looking for a holiday meal to impress? Want to serve something that your guests will rave over and remember? Sure you do! Hosts never tire of hearing guests gush, “This is the best meal I’ve ever eaten!” And that is precisely what will happen when you serve this mouthwatering Beef Tenderloin with Morel Cream and Morel Pomegranate Sauce.

It is simplicity itself to turn out perfectly cooked meat without fail with the 4 Simple Steps of sous vide cooking, or as we like to call them, the 4 S’s:

SVS Holiday Entertaining Sear Step SVS Holiday Entertaining Simmer Step SVS Holiday Entertaining Seal Step SVS Holiday Entertaining Season Step

And because sous vide cooking is minimally hands on and largely hands off, it leaves you free to pursue some of your other favorite holiday S’s:

Shopping…Singing…Sledding...Skiing…Skating…Surfing...Swimming…Snuggling…and Snoozing!

Easy and Elegant Holiday Entertaining image