Bavette with sweet potato and veal jus

Name: Bavette with sweet potato and veal jus
Ingredients: beef bavette sous-vide cooked; sweet potato purée; Veal stock; Chicory

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.

Bavette comes from the flank of the cow and is a robust piece of meat with a long, coarse grain.

Ingredients

beef bavette sous-vide cooked

sweet potato purée

Veal stock

Chicory

Sear the bavette on both sides in a pan and keep warm in an oven or warming cabinet.
Halve the chicory and fry in butter.
Heat the sweet potato purée and keep warm in a piping bag.
Slice the meat and place on the plate.
Pipe the sweet potato purée next to it.
Place the chicory on the plate and spoon the veal jus next to the meat.