Parcel of Joviander sirloin with pumpkin, beer and herbs

Name: Parcel of Joviander sirloin with pumpkin, beer and herbs
Ingredients: joviander sirloin; 2 units.items Shallots; 1 units.items Garlic bulb; 5 Blond beer; 5 Veal jus; Salt; Pepper; Thyme; Rosemary; savory; Filo pastry; Butter; 400 g Pumpkin; Cream; Milk; chamomile; White balsamic vinegar; garden herbs; Pumpkin

A parcel of filo pastry with tender Joviander sirloin and flavorful vegetables.

Ingredients

joviander sirloin

2units.itemsShallots

1units.itemsGarlic bulb

5Blond beer

5Veal jus

Salt

Pepper

Thyme

Rosemary

savory

Filo pastry

Butter

400gPumpkin

Cream

Milk

chamomile

White balsamic vinegar

garden herbs

Pumpkin

Preparation

Step 1

Clean the sirloin and cut into nice, even pieces.
Sear on all sides and let cool.
Vacuum seal with the vegetables, herbs, 2 dl beer, and 1 dl veal jus, and cook for 1 hour at 63°C.
Remove the meat from the bag and strain the jus through a sieve.
Pour the remaining beer into a small pan and reduce to 3/4^th.
Add the remaining veal jus and cooking liquid, and reduce the mixture.
Strain the mixture through a sieve and finish with butter.
Slice the pumpkin and cook in a mixture of milk and cream with chamomile and a bit of balsamic vinegar.
Strain and blend the pumpkin into a mousseline.
Brush the filo pastry with butter.
Spoon a little sauce over the meat and wrap the filo pastry around the meat.
Bake for 5 minutes at 180°C.