Sous Vide Rose Veal Fillet Recipe - Great British Chefs

Ingredients

• 500g of rose veal fillet, in a single piece
• 1 dash of rapeseed oil
• 1 knob of unsalted butter, large
• 10 sprigs of thyme
• sea salt
• freshly ground black pepper
• 50ml of Marmite, or yeast extract
• 50ml of veal stock
• 50ml of red wine vinegar
• 50g of dark brown sugar
• 2 sprigs of thyme
• 2 tbsp of capers, or ideally pickled wild garlic buds
• 500g of onion, finely sliced
• 1 garlic clove, finely sliced
• 180ml of beer, Stuart uses a local ale
• 15ml of Worcestershire sauce
• 25g of dark brown sugar
• 3 bay leaves
• rapeseed oil, for frying
• 100g of pearl barley
• vegetable oil, for deep-frying
• 1 bunch of purple sprouting broccoli
• 200ml of veal stock, to finish the sauce
• micro herbs, to garnish – Stuart uses Tahoon cress