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Sous vide tenderloin with basil purée and citrus creme

Curry_Leamen_48831

Tenderloin was cooked for one hour are 130 degrees.

Basil was blanched and then blended with olive oil, salt and a bit of xantham gum.

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Comments

matthew.snyder77

Looks tasty. What is the plate? That's good looking, too.

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