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 cl red port
150 cl 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. Lamsfilet gaat op 55 graden in het warmwaterbad voor 60 minuten. Lamsbout in 62 graden voor ongeveer 3 uur. Heb je minder tijd dan kan het ook in 65 graden voor 2 uur.
Eet je bij het vlees verschillende geroosterde wortels, begin daar dan nu eerst mee. De wortels moeten toch in 2x worden geroosterd in de oven.
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.
👉🏽 Lamsvlees is meestal heerlijk maar lastig goed mals te krijgen. Daarom leent het zich uitstekend voor sous vide garing.
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