Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Barbecue butter
- 1 garlic clove
- ½ tsp fresh rosemary leaves
- 20 g eschalot
- 20 g sun-dried tomatoes in oil, drained
- 1 pinch salt, to season
- 1 pinch ground black pepper, to season
- 50 g unsalted butter, softened and cut into pieces
- ½ tsp liquid smoke seasoning (see Tips)
Pork fillet wrapped in prosciutto
- 1850 g water, plus extra to submerge bag
- 30 g freshly squeezed lemon juice or 1 tsp ascorbic acid (see Tips)
- 100 g prosciutto
- 250 - 300 g pork fillet
- salt, to season
- ground black pepper, to season
- 70 g basil pesto (see Tips)
- Nutrition
- per 1 portion
- Calories
- 2962.6 kJ / 705.4 kcal
- Protein
- 54.5 g
- Carbohydrates
- 6.6 g
- Fat
- 50.9 g
- Saturated Fat
- 20.5 g
- Fibre
- 4.1 g
- Sodium
- 2348.6 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Chicken chasseur
1h 50min
Beef cheek Bourguignon
5h 25min
Seared steak and rocket salad
20 Min
Cider-brined pork chops with apple dressing
2h 20 min
Rare beef steak with herb garlic butter
2h 15 min
Sous vide kangaroo with rosemary (TM5)
1 Std. 15 Min
Duck breast à l`orange with orange zabaglione
2h 20 min
Beef cheeks with vanilla carrot purée and thyme glazed carrots
7h 25min
Sous vide rare beef steak with béarnaise sauce (TM5)
2h 20 min
Sous-vide strawberries with white chocolate mousse
2h
Champagne poached chicken terrine
1 godz. 30 min
Sous-vide rare beef steak with béarnaise sauce
2h 20 min