Sous-vide fillet of lamb with aubergine and cherry tomatoes
- Pre-heat the oven to 170 °C.
- Wash the lamb fillets under cold running water and pat dry. Brush them with 2 tablespoons of olive oil and season with the fennel and coriander seeds, ½ teaspoon of salt and ½ teaspoon of pepper.
- Wash 4 sage leaves, shake them dry, put them into a vacuum bag along with the lamb fillets, and vacuum cook. Alternatively, put the lamb fillets and the sage leaves in freezer bags. Place the freezer bags in water with their openings pointing upwards and press the air out of them completely, then seal them tight with clips.
- Wash, dry and halve the aubergines, and season the cut sides with ½ teaspoon of salt and ½ teaspoon of pepper. Place on a baking sheet, cut side down, and drizzle over 4 tablespoons of olive oil. Bake in the pre-heated oven for 1 hour.
- Insert the cooking pot into the blender jug and full the blender jug with hot tap water up to just below the edge of the cooking pot. Put the lid on the blender jug and, with the measuring beaker in place, heat for 15 minutes/65 °C/speed setting 1.
- Place the vacuum-cooked lamb fillets in the cooking pot and press them gently into the water until they are completely covered. If the lamb fillets are in freezer bags, place them in the cooking pot so that their openings, closed with the clips, are pointing upwards. If necessary, pour in a little more water, but be careful not to go over the maximum fill level of the blender jug.
- With the measuring beaker in place, cook the lamb fillets for 30 minutes/65 °C/speed setting 1.
- Meanwhile, wash the sprigs of rosemary, the rest of the sage leaves and the cherry tomatoes, and shake them dry. Peel the garlic cloves and squash them gently with the back of a knife. Put the herbs and garlic cloves in a pot with 200 ml room-temperature olive oil and heat up. Add the cherry tomatoes to the olive oil and steep them for 20 minutes, keeping the heat low.
- Take the vacuum bag out of the blender jug and put it aside.
- Empty out the blender jug, rinse with cold water and dry.
- Wash the basil leaves and shake them dry. Put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 8.
- Take the aubergines out of the oven, leave them to cool for 10 minutes, then scrape the flesh into the blender jug using a spoon (removing any seeds if you prefer). Add 3 tablespoons of the tomato-flavoured oil and, with the measuring beaker in place, blend with the reverse button/5 minutes/80 °C/speed setting 1. Season with salt and pepper and, with the measuring beaker in place, mix with the reverse button/10 seconds/speed setting 1.
- Carefully remove the lamb fillets from the bag and pat dry thoroughly. Wash the sprigs of thyme and bay leaves and shake them dry. Sear the lamb fillets in a frying pan with 3 tablespoons of tomato-flavoured oil, the sprigs of thyme and the bay leaves. Season with salt and pepper to taste. Arrange the lamb fillets on plates with the aubergines and drained tomatoes, scatter over the parsley and serve.
The rest of the tomato-flavoured oil can be reserved to use in salad dressings, for instance.
Bon appétit with Monsieur Cuisine