• 600 g veal tenderloin (skinned, deboned and with tendons removed)
  • 400 g wild broccoli (cime de rapa)
  • 100 g broccoli
  • 250 ml coconut milk
  • 50 ml coconut purée
  • Salt, pepper
  • 50 g butter
  • 1 lime


Season the veal tenderloin with salt and pepper and fuse with 30 g butter in a vacuum bag. Place the bag in the preheated Combi-Steam MSLQ at Steam 58 degrees and cook for 15–17 minutes. Then remove from the oven and leave to rest for approx. 10 minutes. After this, whip up the remaining butter and fry the meat in it. Carve into equally sized pieces. Wash the wild broccoli and briefly boil in salt water (approx. 2 minutes). Then plunge into iced water and leave to drip from a sieve. Dab dry with a towel and sear on all sides in a pan without fat. Season with salt and pepper. Finely slice the broccoli and boil in salt water until soft, then leave to drip from a sieve. Bring the coconut purée to the boil together with the broccoli and then blend finely. Season to taste with salt and pepper and a dash of lime juice if necessary. Bring the coconut milk to the boil and season to taste with honey, salt, lime zest and lime juice. Serve the broccoli and coconut purée in the centre of the plate and place the veal tenderloin on top. Arrange the grilled wild broccoli according to preference. Froth up the coconut milk and pour around the meat.

Cooking level

With Preheat
15–17 minutes | Steam setting at 58 °C