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15. March 2022

Come just as you are, and leave inspired by our Ateliers of Inspiration. Here goe the Sous-vide cooked veal saddle with truffle jus recipe!

Sous-vide cooked veal saddle with truffle jus


Makes 4 portions

Veal saddle
800 g veal kidney, dressed
20 g salt
10 g garlic, peeled
10 g thyme
40 g olive oil
Truffle jus
1 onion
1 carrot
30 g celeriac
10 g sunflower oil
5 g tomato puree
1 d red wine
2 dl veal jus, bound
10 g truffle
10 g truffle oil


Veal saddle
  1. Cut the veal kidney piece lengthwise in half, season evenly with the salt
  2. Chop the garlic and thyme and mix with the olive oil
  3. Rub the two veal kidney pieces with the marinade and vacuum seal
  4. Marinate for at least 3 hrs, before cooking
  5. Select Sous-vide function and set to 55 degrees, cook the piece of veal kidney for one hour
  6. Dab dry and grill or sear briefly
Truffle jus
  1. Cut onion, carrot and celeriac into small cubes
  2. Heat the oil and roast the vegetables, add the tomato puree and fry
  3. Deglaze with the red wine and reduce
  4. Add the veal jus and simmer for approx. 10 min.
  5. Chop the truffle and add to the jus together with the truffle oil
Serving Slice the saddle of veal, arrange on potatoes and vegetables, pour over the truffle jus