Lamb fillet with fig-gorgonzola sauce (sous vide)

Filetto di agnello con salsa di fichi e gorgonzola (cotto sotto vuoto)

Ingredients 4 persons

500 grams of lamb fillet

(or boneless leg of lamb)

Pepper and little salt

40 grams of butter

Splash of olive oil

1/2 tablespoon thyme/1/2 tablespoon rosemary

1 clove of garlic

Sauce

40 grams of butter and a little oil

1 shallot

10 peppercorns

150 ml red port

150 ml of beef broth

1 tbsp soy sauce

1 tsp red wine vinegar

2 figs

80 grams of gorgonzola piccante

2 figs for garnish

🕐 20🔪40/60-180🍳 ️ 👩🏼‍🍳👩🏼‍🍳👩🏼‍🍳

1. If you have lamb fillet: make sure the meat is at room temperature, rub it with pepper and pull the meat vacuum. If you can't get lamb fillet, buy boneless leg of lamb. It does not matter if it is a little more, because you can cook the meat in two separate bags and store one of them in the freezer. Prepare the leg of lamb about the same.

2. Lamb fillet Goes into the hot water bath at 55 degrees for 60 minutes. Leg of lamb in 62 degrees for about 3 hours. If you have less time then it can also go in 65 degrees for 2 hours.

Eat with the meat several roasted carrots, then start with those first. The carrots should be roasted in 2x in the oven anyway.

3. Now make the sauce first, as you can finish it later.

4. Chop the shallot very finely. In a sauce pan, melt the butter with a little oil. Add the shallot along with the 10 peppercorns and let the shallot glaze over medium-high heat.

5. Add the red port and beef stock (both 150 cl). Then 1 tablespoon of soy sauce and the teaspoon of red wine vinegar. Wash the figs and cut them into quarters (remove hard tip on top first). It is not necessary to peel soft figs.

6. Let everything simmer for 15-20 minutes. Then add the gorgonzola and let it melt.

7. Puree the sauce with a hand blender until smooth. Let simmer for another 2 minutes, then remove from heat if necessary until use.

8. When the meat has cooked long enough, it can be removed from the water bath. If it will be a while before you are going to eat it, leave it in so that it stays warm but does not continue to cook.

If you eat the roasted carrots with it: make sure they go into the oven for the second time now.

9. In a frying pan, put butter with a splash of olive oil. Squeeze the clove of garlic and add the thyme and rosemary. Remove the meat from the bag and brown it all around in the skillet. Be sure to scoop over the herbs and garlic. Keep the meat warm in aluminum foil.

10. Heat the sauce.

11. Slice the meat

12. First put some sauce on the plates and arrange the slices of meat on top. Cut the figs into quarters and place two wedges next to the meat.

If you eat roasted carrots with it, arrange them next to the meat on the plate.

👉🏽 Lamb is usually delicious but difficult to get well tenderized. That is why it lends itself perfectly to sous vide cooking.