Fillet of beef, wheat barley and Wheat Grass

Sousvide cattle tournaments with veal jus and cresses/herbs depending on the season.


  • sousvide cattle tournaments 

Spice (varnish):

  • 200g balsamic vinegar 
  • 150g sugar 
  • 1 bay leaf 
  • 2 pieces of juniper berries 

Pickled shallots: 

  • 2 shallots 
  • 50g sugar 
  • 50 g white wine vinegar 


  • 100g rolled barley 
  • 150g chicken broth 
  • butter 
  • veal jus 
  • pickled shallot brunoise 
  • Rock Chives 
  • Wheat Grass 


  • Vacuum the beef tournedos and cook at 54.5°C for 50 minutes. Take it out, let it rest briefly and then fry in a hot pan and roast the beef with a generous amount of butter. 
  • Brush with varnish, season with Maldon salt and portion. 

Spice (varnish):

  • Bring everything to the boil and reduce until it has a paste-like consistency. 

Pickled shallots: 

  • Cut shallots in brunoise. Bring sugar and white wine to the boil with 50g of water and pour over the pour brunoise. Then let it cool down to room temperature. 


  • Melt the butter in a saucepan and sweat the barley a little, then add it to the pan.
  • Pour chicken broth and simmer or simmer until all the liquid has been absorbed. 
  • Then with a few flakes of butter, 2 teaspoons of shallot brunoise, veal jus and Maldon salt to taste.
  • Finally stir in the chopped Rock Chives and Wheat Grass. 

Recipe: Sandra Scheidl

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