Beef Tenderlion Marsala Rolls with Arugula, Fried Eggplant, Roast Peppers, Shaved Parmesan Ingredients For the Carpaccio 1 ? pounds beef tenderloin, trimmed For the Marsala Sauce 1 tablespoon olive oil 1 shallot, minced 1 cup Marsala 1 cup heavy cream 1 tablespoon thyme, chopped 1 tablespoon butter For the Fried Eggplant 1 medium eggplant sliced into batons 3 cups flour, seasoned with salt and pepper 4 eggs ? cup milk 3 cups bread crumbs, seasoned canola oil for frying For the Filling 1 cup roasted red pepper, julienne 3 cups arugula, tossed in lemon juice and olive oil ? cup shaved Parmesan Instructions For the Tenderloin Rolls Wrap beef tenderloin in plastic wrap and freeze for 30 minutes to one hour. Remove meat from freezer and unwrap it. Slice thin and arrange on plastic wrap. Cover with plastic wrap and pound gently with mallet to obtain a thin slice. Set aside. For the Fried Eggplant Salt the eggplant batons generously and let sit on a rack for 30 minutes. Pat dry. Beat the eggs and combine with the milk in a bowl. Coat the eggplant in flour, then the egg wash, and lastly the breadcrumbs. Fry in canola oil at 375 degrees until golden and crispy. Keep warm. For the Marsala Sauce In a large stainless steel saute pan over medium heat add the olive oil and shallots and cook until soft, about 1 minutes. Add the marsala to the pan and turn heat to high. Reduce the marsala by half then add the heavy cream and thyme. Reduce this sauce by half until it coats the back of a spoon. Remove from heat and whisk in the butter. Season with salt. To Build Season the rolls with salt and pepper. Roll around the arugula, red peppers and fried eggplant and pierce with a toothpick. Quickly sear the rolls in a hot skillet. Remove from the skillet and arrange on a platter and top with the marsala sauce and shaved Parmesan. Special Equipment Mallet Plastic wrap Fryer oil Fry pot Spider Paper towels Bamboo cocktail toothpicks

I'm not sure how this is translated into english, but it's beef. From an Irish cow. I divided it in half, vacuumpacked both pieces, froze one and the other I cooked sous-vide for about 60 minutes at 50°C. Then quickly seared it in some peanut oil (1 minute each side). Pefectly cooked “roast beef”. What I’d do differently next time: only add oil and salt in the vacuum bag, not flavorings like garlic and thyme.