Sous Vide Elk Backstrap with Morels and Broccolini

Name: Sous Vide Elk Backstrap with Morels and Broccolini
Total time: 120 min
Ingredients: ½ cup (2 sticks; 227g) unsalted butter, at room temperature; 2 tablespoons minced fresh parsley; 2 tablespoons minced fresh dill; Salt and freshly ground black pepper; 2 to 3 pounds elk backstrap; Fresh rosemary sprigs; Fresh thyme sprigs; 2 tablespoons neutral oil; 1 cup fresh morel mushrooms or ½ cup dehydrated morels, thoroughly cleaned; 1 bunch broccolini

recipes.anovaculinary.com

Using sous vide to cook elk backstrap guarantees perfect doneness and makes it simple to build in additional flavor with herbs. Seal it with an herby compound butter, plus some additional rosemary...

Keywords

Sous vide
Sousvide
water bath
immersion circulator

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