Sous-Vide Wagyu Tenderloin with Truffle Jus & Crispy Shallot Lace

"Wagyu Tenderloin with Truffle Jus & Dual Purées featuring sous-vide Wagyu tenderloin seared for crust, black truffle and Madeira reduction sauce, parsnip purée, and purple sweet potato purée."

flick_in_the_kitchen

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10/12/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Tender sous-vide Wagyu tenderloin with a rich black truffle Madeira reduction, paired with silky parsnip and vibrant purple sweet potato purées, finished with crispy shallot lace, baby carrots, and a red wine glaze drizzle.

sous-vide beef truffle purée gourmet

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Name: Sous-Vide Wagyu Tenderloin with Truffle Jus & Crispy Shallot Lace
Yield: 4
Ingredients: 600g Wagyu tenderloin, trimmed; 2 black truffles, finely shaved; 200ml Madeira wine; 100ml beef stock; 30g unsalted butter; 2 parsnips, peeled and chopped; 2 purple sweet potatoes, peeled and chopped; 100ml heavy cream; 30g unsalted butter (for purées); 2 cloves garlic, crushed; Salt and freshly ground black pepper; Fresh thyme sprigs; Olive oil; 3 shallots, very thinly sliced; Baby carrots, peeled; 100ml red wine; 1 tbsp sugar; 1 tbsp unsalted butter (for red wine glaze)

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