Winter delight: Sous vide Australian veal tenderloin

Many housewives consider veal tenderloin a stressful ingredient as it is one of the most wage-devouring and complicated meat cuts to give a try. Apparently, everybody’s favorite Christmas is approaching, along with the long-awaited New Year's Eve. Then, how about creating a taste of luxury for those merry events that might be worth the tiniest bit of your cooking effort (and wallet)?

For this year-end festive delight, the super chef Mr. Luu Dinh Ha from Silk Path Hotels & Resorts will help you maximize your expensive purchase and jingle every kitchen corner with a bold, impressive, below-two-hours recipe: Sous Vide Australian Veal Tenderloin with Vietnamese ‘Tuong Ban’ Sauce and Grilled Vegetables. Eye-catching, enriching, even explosive - You can find several lifetime rendezvous when East meets West, through a mere single bite. Let’s make the bells ring and some stomachs jolly!

1. PREPARATION:

2. INSTRUCTION:

Sous Vide Veal Tenderloin and Grilled Vegetables:

• ● Mix all sauce and herb ingredients together. Cut the veal tenderloin into two halves. Slice the zucchini, carrot, and red pepper into round pieces.
• ● Put the meat and the seasoning in a zip lock or vacuum seal bag for food. Use the water immersion technique or a vacuum sealer on the dry setting to release all oxygen. 
• ● Let the seasoned tenderloin bag rest in a warmth-maintained 50°C water bowl for 60 minutes. Meanwhile, season the veggies (zucchini, carrot, red pepper) with salt, pepper, garlic, and olive oil.
• ● Remove the veal tenderloin from the zip lock bag. Pre-heat the cooking pan at low heat then add a drizzle of olive oil to sear both sides of the meat until they turn golden brown.
• ● Let the veal sit for a few minutes. Meanwhile, grill the veggies at high heat. Then, cut the meat, shape the veggies and decorate your plate.

‘Tuong Ban’ Sauce:
● Add some drizzles of olive oil and pan-fry the minced ingredients for around a minute.
● Pour water and all other sauce ingredients together, simmer at low heat until the sauce thickens.
● Side-decorate or directly serve with the sous vide and grilled vegetable portion

ABOUT SILK PATH HOTELS & RESORTS:
Born from passion and inspired by heritage
Founded in 2009, Silk Path Hotels & Resorts is one of the leaders in Vietnam’s hospitality industry. With a distinctive luxury collection of hotels and resorts; an extensive reputation for excellence.
A homegrown hotel collection with over a decade of experience, we’ve also developed a thoughtful and natural approach to service. Our experienced team is encouraged to understand and predict your desires based on the kind of traveler you are – and they always deliver beyond expectations.
Staying with Silk Path means seamless transfers and connections between our three diverse cities: Hanoi –  Hue –  Sapa. Let us do all the logistical planning and heavy lifting, leaving you to focus on what’s most important – getting the most out of your trip with the people you care about.

Quintessential culinary

Silk Path Hotels & Resorts pay great homage to the Vietnamese legacy with a comprehensive number of local specialties that you could eat for days!
The chef and kitchen team specializes in cooking up feasts for large numbers that feel like individually prepared courses. The broader fare includes Spanish specials, Mediterranean oven dishes as well as other international favorites.