Recipe for: Sous-vide veal with potato gratin and leek puree - photo 1
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Recipe for: Sous-vide veal with potato gratin and leek puree

Spicy Valentine's Day Main dishes Grilling 150 min Medium 0 views ~24.82 PLN * - (0)
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Description

A refined yet cozy main dish that combines the tenderness of veal prepared sous-vide with creamy potato gratin and velvety leek mousse. This dish is inspired by classic French cuisine, with a Polish twist: young potatoes and fresh leeks available in summer, aromatic thyme and lemon for freshness. Sous-vide ensures even cooking and juiciness of the meat, the gratin adds a delightful cheesy-garlic layer, while the leek mousse brings a light, creamy vegetable layer. Perfect for Valentine's Day or a winter, warming, rich dinner served with a light salad of seasonal vegetables or grilled young carrots.

Ingredients Used

Ingredients (19)

Servings:
4
  • Veal 800 g
  • Rapeseed oil 15 g
  • Young potato 1000 g
  • Garlic 3 clove (~15 g)
  • Onion 0.7 pcs (~100 g)
  • Butter 70 g
  • 30% heavy cream 300 g
  • Milk 100 ml
  • Cheese 150 g
  • Leek 300 g
  • Vegetable broth 100 ml
  • Śmietanka 36% 150 ml
  • Lemon 1.3 pcs (~100 g)
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • Thyme 6 g
  • Nutmeg 2 pinch (~1 g)
  • ✨ Optional
  • Parsley 1 bunch (~30 g)
  • Carrot 2.5 pcs (~200 g)
💰 Estimated dish cost: ~24.82 PLN (6.21 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Veal sous-vide

1

Prepare the sous-vide bath: set the temperature to 58°C (medium rare, juicy veal). Fill a pot or container with water so that the bag with the meat is completely submerged. If you don't have a sous-vide device, you can use a large roasting pan and a water thermometer, maintaining the temperature with gas/induction throughout the cooking time.

Ingredients: veal, Salt, Black pepper, Thyme, Rapeseed oil
Use a sous-vide device with a circulator or a large pot and a kitchen thermometer. The water must maintain a constant temperature of ±0.5°C.
2

Season the veal: pat it dry with a paper towel, rub both sides with salt (about 1 pinch per 200 g) and freshly ground pepper, place sprigs of thyme on the meat. Drizzle with a thin layer of rapeseed oil (about 1 tablespoon for 4 portions) so that the spices adhere.

Ingredients: veal, Salt, Black pepper, Thyme, Rapeseed oil
Use kitchen sleeves or vacuum bags. If you are using zip bags, place the meat in the bag, close it leaving a small opening, and slowly submerge the bag in water — the water pressure will push out the air (displacement method).
3

Place the meat in vacuum bags and seal. Submerge the bag in a sous-vide bath and cook for 90–120 minutes: 90 minutes will yield tender, pink meat; 120 minutes will be even more tender without drying out.

Ingredients: veal
Don't overdo the time — for thin slices, more than 120 minutes doesn't provide any additional benefit. Make sure the bag has no air bubbles and is completely submerged.

Preparation of potato gratin

4

Preheat the oven to 200°C (top–bottom). Wash the young potatoes and slice them into thin slices about 2–3 mm thick — even slices are best, use a mandoline if you have one.

Ingredients: young potato
Use a sharp mandoline or a very sharp knife. Even slices will ensure even baking.
5

In a pan, melt 20 g of butter, add chopped onion and 1 clove of garlic pressed through a garlic press. Sauté for 4–5 minutes over medium heat until the onion is translucent — do not brown. Pour in 30% cream and milk, heat for 2–3 minutes, add 1/3 of the grated cheese and a pinch of nutmeg, season with salt and pepper.

Ingredients: Butter, Onion, Garlic, Milk, Cheese, Nutmeg
The best is a medium-sized pan. If the sauce is too thick, add a little milk. Be careful not to let the cream boil — it should only steam gently.
6

Prepare a baking dish (about 20x30 cm). Grease the bottom with butter (about 10 g). Layer the potato slices slightly overlapping, one layer at a time — drizzle a bit of cream sauce over each layer and sprinkle with pepper. Pour the remaining sauce over, sprinkle with the remaining cheese, and add a few drops of butter on top.

Ingredients: young potato, Butter, Milk, Cheese, Garlic, Nutmeg
The best are ceramic or glass dishes. Arrange the slices tightly, but not too tightly — leave space for expansion during baking.
7

Place the gratin in the preheated oven and bake for 40–50 minutes at 200°C, until the top is golden and the potatoes are soft (insert a knife — it should go in easily). If the top is browning too much, loosely cover it with aluminum foil.

Ingredients: young potato, Cheese
Check the softness of the potatoes after 35 minutes and adjust the time. The gratin will continue to set slightly after being taken out of the oven.

Leek puree

8

Prepare the leek: use the white and light green parts, wash thoroughly, and slice thinly. In a saucepan, melt 30 g of butter, add the sliced leek, and sauté over low heat for 8–10 minutes until it softens and lightly caramelizes. Add 1 clove of finely chopped garlic and sauté for 1 minute.

Ingredients: Leek, Butter, Garlic
Use a wide, heavy-bottomed pan. Sauté the leek over low heat to avoid burning — it should be soft and sweet.
9

Pour vegetable broth (100 ml) into the softened leek and cook for 2–3 minutes. Blend everything into a smooth puree — use an immersion blender or a countertop blender. Add 36% cream (150 ml) to the blended leek along with 1 teaspoon of grated lemon zest and a few drops of lemon juice. Season with salt and pepper to taste.

Ingredients: Leek, Vegetable broth, Śmietanka 36%, Lemon, Salt, Black pepper
Blend until the mixture is uniform and smooth. If the puree is too thick, add 1–2 tablespoons of broth; if too thin, reduce over low heat for 1–2 minutes.

Finishing and serving

10

After the sous-vide time is up, remove the bag from the bath, carefully drain the meat of liquid and dry it with a paper towel. Heat a cast iron skillet or a wide pan very hot, add 1 tablespoon of oil and quickly sear the veal for 30–45 seconds on each side until a golden crust forms — briefly sear the edges as well. Let the meat rest for 3–4 minutes before slicing.

Ingredients: veal, Rapeseed oil
A very hot pan creates a nice crust in a short time — longer frying will dry out the sous-vide effect. Use tongs to avoid damaging the structure of the meat.
11

Arrange on plates: place 2–3 tablespoons of leek puree in the center, next to it add slices of veal (cut into sticks or slices 1–1.5 cm thick). Add a portion of hot potato gratin next to the meat and garnish with freshly chopped parsley and grilled carrot (optional). Drizzle the veal with a little lemon juice to cut through the richness.

Ingredients: veal, Parsley
Serve the dish hot — warmed plates will help maintain the temperature. Additionally, you can add fresh thyme on top.
12

If you want to add a grilled element: wash the carrot, cut it in half lengthwise, drizzle with oil and sprinkle with salt, grill on a grill pan for 6–8 minutes until clear grill marks appear and the carrot is tender. Serve alongside the gratin as a colorful accent.

Ingredients: Rapeseed oil, Salt
Use a grill pan heated to high temperature. Do not flip the carrots too often — this will give them nice stripes and caramelization.

Fun Fact

💡

Sous-vide was originally used in laboratories for stable temperature control; in the kitchen, this method allows achieving the perfect texture of meat without the risk of drying it out.

Best for

Walentynki Kolacja z rodziną

Tips

🍽️ Serving

Serve portions hot, on slightly warmed plates. Veal pairs well with a light salad of seasonal greens with a lemon vinaigrette or a glass of light white wine (e.g., Sauvignon Blanc). To maintain a contrast of textures, serve a slice of crispy bread.

🥡 Storage

Store the gratin and leek purée in closed containers in the refrigerator for up to 48 hours; before reheating, preheat the oven to 160°C and heat the gratin for 15–20 minutes, gently warm the leek purée over low heat. It is best to consume the sous-vide veal on the same day; if stored in the refrigerator, reheat in a sous-vide bath for 30 minutes at 50°C, then briefly sear.

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