Sous-Vide Veal Tenderloin with Lemon Marinade
An elegant, tender, and refreshing summer appetizer featuring veal tenderloin cooked sous-vide style and served with a bright lemon-infused marinade. Perfect for impressing guests without expensive equipment.
🕒 Prep & Cook Time: approx. 2 hours + chilling
🍽️ Servings: 4
🍽️ Ingredients
- 1 veal tenderloin (approx. 600 g)
- 2 tbsp oil
- Salt and freshly ground black pepper
Marinade
- 120 ml chicken or beef broth (dilute with 60 ml water if too gelled)
- 50 ml dry white wine
- 1 anchovy fillet
- 1 bay leaf
- 1 small sprig rosemary
- Zest of 1 lemon (half finely grated, half in strips)
- 2 tbsp lemon juice (adjust to taste)
- 1 tsp extra virgin olive oil
- Salt to taste
👩🍳 Instructions
- Heat oil in a skillet large enough for the tenderloin. Sear the veal 2 minutes on each side, plus 30 seconds on the edges, until browned.
- Remove veal from skillet, season generously with salt and pepper.
- Place tenderloin into a heatproof cooking bag. Roll tightly to keep shape and seal well. Wrap in foil and twist ends for extra sealing if not using a vacuum sealer.
- In a deep roasting pan, heat water to 60°C (140°F) for rare, 65°C (149°F) for medium-rare, or 70°C (158°F) for well done. Submerge the sealed veal completely and maintain temperature for 2 hours. Use a thermometer to monitor and adjust heat as needed.
- After cooking, remove bag from water and chill veal in refrigerator for several hours or overnight.
- To prepare marinade: bring broth, wine, bay leaf, rosemary, and anchovy to a boil. Simmer 5 minutes. Remove rosemary, add lemon zest (both grated and strips), cover, and steep 10 minutes.
- Strain marinade. When cooled, stir in lemon juice, olive oil, and salt to taste.
- Slice veal thinly with a sharp knife or slicer. Arrange slices on a platter, interspersing thin lemon slices for decoration.
- Sprinkle with freshly ground black pepper and fleur de sel. Pour marinade over the meat.
- Refrigerate until serving. Serve cold.
💡 Tips
- Precise temperature control is key for perfect sous-vide cooking; a thermometer is essential if you lack a sous-vide machine.
- Wrapping tightly preserves shape and ensures even cooking.
- Marinade’s acidity balances the richness of the veal, providing a refreshing finish.
🎉 Perfect For
- Elegant summer appetizers
- Make-ahead party dishes
- Fans of refined, light meat preparations
📝 Final Thoughts
This recipe combines the precision of sous-vide cooking with a vibrant lemon marinade for a dish that is both sophisticated and accessible. Even without specialized equipment, careful temperature control and proper sealing yield tender, evenly cooked veal that’s bursting with fresh, citrusy flavor.