A source of high-quality protein and healthy fats, this dish has a rich flavor thanks to the combination of lamb and wine sauce. Butter and olive oil add a creamy texture and beneficial fatty acids, while fresh thyme imparts aroma and additional antioxidants.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: boiling/stewing.
Lamb, Chicken broth, Dry red wine, Butter, Olive oil, Onion, Brandy, Balsamic vinegar, Fresh thyme (thymus), Table salt, Black pepper
Slice: 10 min. Cooking sous-vide: 1 h. Fry: 5 min. To simmer: 25 min.
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Odessa
Season the lamb (400 g) with salt and black pepper. Pack it in a sous-vide bag with butter (20 g) and thyme (4 g).
Cook at 60.5 °C for 1 hour.
For the sauce, sauté finely chopped onion (30 g) in butter (10 g) until translucent. Add brandy (15 g) and balsamic vinegar (15 g), stir.
Pour in chicken broth (500 g) and reduce by about three times. Add dry red wine (100 g) and reduce again by half until thickened. Strain and keep warm.
Remove the lamb fillet, pat dry, and quickly sear in olive oil (20 g) until browned. Serve on the wine sauce.
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