Chicken fillet with eXOse old barrel

Chicken fillet with eXOse old barrel

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Ingredients and quantities:

  • Chicken fillet : 120 g
  • Peanut oil : 8 g
  • Veal gravy : 5 g
  • Frozen minced garlic : 1 g
  • Frozen minced shallot : 5 g
  • Fine salt : 3 g
  • Poivre noir moulu : 2 mg
  • eXOse vieille barrique : 30 g

Method

  1. Season the fillets with the others ingredients.
  2. Mix well impregnate the marinade.
  3. Put the fillets in a bag for vacuum cooking.
  4. Cook at steam oven at 85°C for 20 minutes
  5. Remove from oven and pass immediately in chilling appliance.

Our gourmet advice

A subtle woody flavour can be noted, the cooking under vacuum allows eating a tender meat.
It is important to marinade the fillet mignon.

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