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Steak with sweet potato and truffle jus

This dish is quick and easy to serve thanks to the use of sous-vide cooked meat.Whether it’s à la carte, lunch, or catering: with sous-vide products you can quickly serve a delicious dish.

Ingredients

sweet potato purée
Veal stock
beef steak Belgian Blue sous-vide
truffle tapenade

Preparation

  1. Cook the steak in a pan and keep warm in a warming cabinet.
  2. Heat the sweet potato puree and spoon onto the plate.
  3. Heat the veal stock in a pan and add a little truffle tapenade.
  4. Slice the meat once and place on the sweet potato puree.
  5. Spoon the truffle jus next to it.