Tarragon and mustard are the ideal complement to perfectly cooked, succulent meat.
1 fillet of pork (about 700g)
1 bunch of fresh tarragon
1 tbsp coarse grain mustard
1 tbsp sunflower oil
Salt & pepper
Chop the tarragon finely. Rub sunflower oil, salt and pepper into the fillet of pork. Add a teaspoon of the chopped tarragon leaves and vacuum seal everything in aSousVide bag.
Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 65°C for 80 minutes.
Meanwhile, chop the shallot finely, then gently sauté in butter in a small pan, adding the cream to deglaze. Add the mustard and the remaining tarragon leaves and let it reduce a little. Season with salt and pepper.
Once theSousVide cookingis finished, sauté the fillet of pork briefly to give it a golden colour. Then slice it at an angle and arrange on top of the tarragon sauce.
The dish goes well with steamed vegetables.
Chef's Secret Use Greek yoghurt instead of cream, and its subtle acidic taste will give a fresh edge to the dish.