Beef fillet (sous vide) with white sauce

Instructions

Fillet of beef:

1. Rub the beef fillet with about 2 tablespoons of olive oil and vacuum it together with the rosemary twigs and cook it at 56 degrees for two hours in a water bath.
2. Make a marinade from 4 teaspoons mustard, 1 teaspoon paprika, 1 teaspoon thyme, 1 teaspoon curry, 1 teaspoons salt and ground pepper. Marinate the fillet of beef and fry strongly on all sides. Can be kept in the oven at 60 degrees Celsius until served.

Sauce:

1. cut the shallot into small pieces.
2. Bring 4 dl white wine vinegar (or white wine, cider) to the boil in a small pan and add the shallots. Add ½ teaspoon mustard seeds, thyme twigs, ½ teaspoon smoked salt and ground pepper and reduce by half over a high heat for about 10 minutes.
3. Drain with a sieve and return the liquid to the pan. Add 2 dl cream and simmer on a low heat.
4. Mix 30 g butter with 2 tablespoons flour, stir into the sauce and bring to the boil again. Season to taste with pepper, salt and other spices. Depending on consistency, dilute with water or thicken butter/flour mixture.