Summary

Ingredients

• 800 g pork fillet (s)
• 200 ml meat stock
• 150 ml white wine
• 50 ml cognac
• 75 ml cremefine or cream
• 1 teaspoon, heaped with powdered sugar
• 1 shallot (s)
• salt and pepper
• 20 g butter

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Instructions

1. Parry the pork tenderloin and season with salt and pepper. Shrink the butter and meat in the vacuum bag.
2. Cook in the Sous Vide water bath at 58 degrees for 60 minutes.
3. Sweat the diced shallot in a little fat and caramelize with powdered sugar. Deglaze with the cognac and the white wine. Bring to the boil and pour in the stock. Let it boil down to the desired amount. Season to taste with salt, pepper and the cream.
4. Take the meat out of the bag and fry it all over. Add the juice from the bag to the sauce.