Sous-vide saddle of veal

1. Vacuum-seal the saddle of veal in a heat-resistant bag together with a little olive oil and tarragon. Allow to marinate overnight in the refrigerator for best results.

2. Add around 3 liters of water to the tall pot, place the vacuum-packed meat inside and then replace the lid.

3. Switch the Navigenio to “A” and cook for approx. 90 minutes on the 60 °C program.

4. After cooking is finished, remove the pot from the Navigenio. Remove meat from the vacuum bag and carefully pat dry with a paper towel.

5. Heat the pot on highest level up to the roasting window, switch to a low level and roast meat well on all sides.

6. To serve, slice the meat and season with some salt, pepper and olive oil.