Sous Vide New Zealand Tenderloin with Liver Cream, Pea Purée & Truffle

A luxurious dish featuring perfectly cooked tenderloin, silky liver cream, and rich truffle for an elegant and flavorful dining experience.

Tip: Pair with a full-bodied red wine to enhance the deep flavors of the dish.

Cooking Time: 1 hour

Ingredients

Tenderloin & Sauce:

• 500 g tenderloin (New Zealand)
• 3 tbsp peanut oil
• 1 tsp extra virgin olive oil
• 750 ml red wine
• 3 bottles of port
• 750 ml meat stock
• Salt and pepper
• 2 juniper berries

Liver Cream:

• 200 g goose liver
• 200 g chicken liver
• Pea Purée & Vegetables:
• 100 g peas (fresh or frozen)
• 50 ml veal stock
• 1 carrot
• 150 g pearl onions
• 5 juniper berries

Truffle Infusion:

• 50 g black truffle
• 50 ml champagne
• 50 ml port

Equipment

Sous-vide stick
Vacuum sealer & bags
Saucepan
Blender
Frying pan

Preparation Method

Red Wine & Port Reduction

• Pour 750 ml red wine, port, and meat stock into a saucepan. Reduce over medium heat until it reaches a syrup-like consistency.

Liver Cream

• Sauté the goose liver and chicken liver separately, discarding the fat. Season with salt and pepper, then cut into cubes.
• Reduce the stock mixture to 100 ml, then add the diced liver. Blend until smooth and pass through a fine sieve for a silky texture.

Pea Purée & Carrots

• Blanch fresh peas in boiling salted water (if using frozen peas, thaw first). Puree with veal stock and season with salt and pepper.
• Peel the carrot and slice into thin strips using a vegetable peeler. Blanch briefly in salted water, then shock in ice water. Roll into small spirals and keep warm in a low-temperature oven.

Truffle Infusion

• Cook the truffles in a covered pan with 50 ml champagne and 50 ml port for 1 hour. Remove and dice finely.

Pearl Onions

• Peel the pearl onions and fry in peanut oil. Deglaze with 500 ml port, add 3 juniper berries, and simmer for 5 minutes. Cover and cook for another 20 minutes.

Sous Vide Tenderloin

• Lightly salt the tenderloin and brush with olive oil. Vacuum seal with 2 juniper berries and cook sous vide at 54°C for 1 hour (medium-rare). Adjust temperature based on desired doneness.
• Remove from the bag, pat dry, and sear briefly on both sides in a hot pan with peanut oil.

Plating & Serving

• Mix the meat juices with the marinated pearl onions.
• Slice the tenderloin diagonally and plate. Add a scoop of pea purée and liver cream, arrange the carrot spirals and pearl onions, and scatter the diced truffle.
• Drizzle the red wine & port sauce around the dish and serve immediately.

Pro Tip: Sous vide cooking ensures the tenderloin is perfectly cooked and infused with deep, rich flavors.

This recipe is brought to you by Carmelo Greco.