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Sous vide pork fillet with orange & carrot puree

Tomasz_Daniel_Czaplicki_120474

It's only Thursday but any day is perfect for fine dining with my wife. Pork fillet, cooked in sous vide in 55C. With orange and carrot puree, black olive couscous, chorizo crisps and red wine & dijon mustard au jus.

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Comments

Brandon_Byrd_40557

Great looking plate!

Jonas_Lundh_97527

Stunning, I love the constrasting colours you get in the couscous with the olives

Thomas_Nyberg_35689

Looks great! Do you pre or post sear the fillet?

Tomasz_Daniel_Czaplicki_120474

Hi, I seared it after sous vide. thank you

Tomasz_Daniel_Czaplicki_120474

Thank you

Tomasz_Daniel_Czaplicki_120474

Thank you

Thomas_Marcus_319511

Hi im a young cook looking for Inspiration for a cooking competition at school. Im wondering if I could please get a copy of the recipe as I want to take some elements from this dish and match it up with mine. Thanks

napoleoncamfield

Jesus, that's stunning! How long did you cook the meat for?