Winter delight: Sous vide Australian veal tenderloin

Everybody’s favorite Christmas is approaching, along with the long-awaited New Year's Eve. How about creating a taste of luxury for those merry events that might be worth the tiniest bit of your cooking effort (and wallet)?

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!

Sous Vide Australian Veal Tenderloin by Silk Path Hotels & Resorts




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


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.

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Contact us

Silk Path Hotel & Resorts - Corporate Office
195 - 199 Hang Bong, Hoan Kiem, Hanoi
+84 24 3266 5555