Make the Beurre Noisette.

100g butter, cubed

10 sage leaves

1 tsp salt

Add all your ingredients to a pan and gently heat. After about 5 minutes it will begin to foam. Keep stirring to avoid burning. Cook until you see a lot of golden flecks appear and it has a nutty toasted aroma. Leave aside to cool.

Prep your pork.

For 2 people:

500g Pork fillet (tenderloin)

Remove any thick ‘silver skin’ from the pork as this will not render like fat does.

Sous Vide & Finish.

Preheat you sous vide to 140°F/60°C

Bag up the pork & half the beurre noisette (save the rest for later) and use the ‘water immersion’ technique to lower into you preheated water bath.

Sous vide for 4 hours at 140°F/60°C. (This will result in a medium cook - it will be moist but not pink. For a medium-rare result then sous vide for 4 hours at 130°F/54°C).

After 4 hours remove the pork and leave to rest and cool for at least 10 mins.

To serve: discard the juices from the bag. Sear the pork quickly in a very hot pan and rest for a few minutes while you reheat your reserved beurre noisette. Slice the pork and pour your beurre noisette over.