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1. Pat the medallions dry, dress with a pinch of salt, add a knob of butter and a bay leaf and then vacuum seal.
2. Cook in a sous vide bath at 56°C for 45 minutes
3. Remove from the vacuum pouch, reserving the juices to add to the sauce.
4. Sear in a hot pan to finish, or ideally with a blowtorch.

Brussels sprouts 1 Portion

80g Brussels sprouts
1Tb Olive oil
1 clove Garlic
1 sprig Thyme
1 sprig Rosemary
30g Unsalted butter
100ml Vegetable stock
Salt and pepper

1. Take off outer leaves of Brussels sprouts clean and cut the sprouts in half.
2. Heat a sauté pan over low heat and add olive oil and sprouts and sauté until golden.
3. Add garlic, thyme and rosemary and stir constantly for a few minutes.
4. Add butter to deglaze and cook until butter turns brown.
5. Add stock and cook until sprouts are tenders. Check seasoning.

Pepper and port jus 1 Portion

75 ml Port
150ml Beef stock
1 Bay leaf
1 sprig Thyme
5g Pepperberry

1. In a small saucepan, on a medium heat, reduce the port by half.
2. Add the stock, bay leaf, thyme and peppercorns and reduce by half again.
3. Check consistency and seasoning