Sous vide tenderloin with mushroom sauce.

Ingredients 

• Veal fillet 400g
• 150g  mushrooms
• 1 onion
• 2 cloves garlic
• salt and pepper
• Rosemary
• 150ml white stock
• 200ml coconut milk
• 50 ml white wine
• Extra virgin olive oil

Directions

1. Remove sinews from veal tenderloin, then vacuum seal.
2. Cook SousVide at 57°C for 1:30h.
3. Clean and cut mushrooms into thin slices. Cut onion into small cubes and finely dice garlic.
4. In a sauté pan, heat up olive oil over medium heat. Sauté onion, then add in mushrooms and fry for approx. 3 min. Deglaze with white wine and stock. Add garlic and stir. Simmer for 10 minutes.
5. Put the mushrooms into a blender then blitz until smooth.
6. Re-heat the mushroom sauce in the sauté pan, then add in the coconut cream. Season with salt and pepper. Let simmer for a few minutes to thicken.
7. Once cooked, pat dry tenderloin. Season with salt and pepper. In a frying pan, heat up olive oil with garlic and rosemary. Fry veal tenderloin on all sides until browned. Remove tenderloin from frying pan, cover and let rest for 5 minutes.
8. Cut it into slices and serve with mushroom sauce.