Roasted veal with rissolé potatoes and green salad

• Clean the steak from fat, (leaving at room temperature for 2 hours before cooking), add salt and pepper and brown on a very high heat. It should be raw inside. Allow to stand and cool below 10 ºC within 2 hours.
• Vacuum-pack to the maximum (1 minute vacuum) with 0.2 l of white or vegetable stock, 1 l of white wine reduced to 0.1 l and four salted anchovy fillets.
• Cook at 65 ºC for one hour.
• Let stand, lower below 10 ºC in within 2 hours and store at 3 ºC.
• For the garnish of the rissolé potato, peel and cut the potato into cubes of 1 cm. Put the potatoes in vacuum bags with a drop of olive oil, salt, pepper and a clove of unpeeled garlic, mix well and pack under maximum vacuum (1 minute of vacuum). Bake in a mixed oven steam function 100 % humidity at 100 ºC for 1 hour, lower to less than 8 ºC within 2 hours and set aside refrigerated between 0 ºC and 3 ºC.

REHEATING

• Cut the cold steak into very thin slices (4 mm). To the remaining juices add brown stock or hearty broth (1 deciliter per serving) make a gravy and bind with corn flour dissolved in cold water. Check the seasoning, color and texture of the gravy.
• To reheat the meat, cut cold into very thin slices with the help of a slicing machine. Spread the overlapped fillets in a gastronorm dividing up the same number of fillets for each portion.
• Just before serving add the meat uncovered and without gravy to the oven at around 220 ºC for 2 minutes so that the meat is warm but without overcooking. Add the gravy, salt and plate up.
• To reheat the rissolé potato, remove from the bag and fry at 180 ºC in a deep fryer until golden and crispy, season and place it next to the meat.
• For the green salad use a pre-prepared leafy salad with onion cut into julienne, dressed with a vinaigrette.