One Chef Obsessed

Tenderloin

Wrapped in bacon and sous vide for 1 hour at 132 degrees

Fat on the loin was crisped, bacon was rendered as well.  Served with parsnip puree, winter jams (gooseberry, lemon, kumquat) and pickled chanterelles.  We also served it with a piece of braised and pressed lamb neck.

This entry was posted on December 25, 2014 at 1:29 am and is filed under bacon, braise, Chef, Equipment, fruit, jams and jellies, Lamb, mushrooms, My Work with tags Elysian Fields Lamb, lamb saddle, lamb trio, pickled chanterelles, winter jams. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.