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Veal frenched rack with herb crust and mushroom cream sauce

Sous-vide cooked rack of veal with a herb crust and mushroom cream sauce.This Frenched rack of veal is a true show stopper at the table. We start by brining the rack, followed by one and a half hours of sous-vide cooking. Before serving, we briefly sear the rack all around. The herb crust, composed of butter, herbed panko, mustard, and Parmesan cheese, and the rich mushroom cream sauce complete the dish.

Ingredients

70gSalt
1units.itemsveal frenched rack
Rosemary
2lWater
pat of butter
Thyme

100gMelted butter
10gMustard
100gherb panko
10gGrated Parmesan cheese

250gmushroom mix
0.5units.itemsShallot
4White wine
4veal stock
1Tarragon
Pepper
Salt
splash of cream
80gButter

Preparation

  1. Make a brine bath with 2 liters of water and 70 grams of salt.
  2. Place the meat in the brine bath and cover it.
  3. Let the meat cure in the refrigerator for 12 hours.
  4. Pat the meat dry thoroughly.
  5. Place the meat in a vacuum bag. Cook sous-vide at 61°C for 1 ½ hours.
  6. Before serving, remove the meat from the vacuum bag and sear it on all sides.
  7. Cover the top of the meat with a herb crust.

  1. Mix all ingredients into a herb crumble.
  2. Place the crumble in an oven at 160°C to warm up.

  1. Finely chop the shallot and tarragon.
  2. Cut the mushroom mix into a coarse brunoise.
  3. Sauté the mushrooms together with the shallot in a tablespoon of butter.
  4. Let the mixture drain in a sieve.
  5. Transfer the mixture to a saucepan and add the wine.
  6. Reduce the wine by half.
  7. Then add the veal stock and let it simmer on low heat for 20 minutes.
  8. Whisk the 80 grams of butter and cream into the sauce and season with salt and pepper.
  9. Mix in the tarragon.