Tip of veal with onion sauce in wine & Reserva de la Familia

• Tip of veal
• Aromatic herbs to taste
• Water
• 30 g lemon juice
• 500 g onion
• Salt and pepper
• White wine

1. To prepare this recipe you need these two food processor modes: vacuum mode and slow cooking mode – low temperature.
2. Dry the meat and salt and pepper, add the herbs that you like and vacuum pack.
3. Put on the blade cover and fill the robot beaker with 1.6 l of water, 30 g of lemon juice or a level teaspoon of ascorbic acid (vitamin C powder).
4. Program the kettle at 54º and, when it reaches the temperature, introduce the piece of vacuum-packed meat. Make sure it is covered by water.
   If you want the meat rare, program 1:10 a.m., at 54º in vacuum cooking mode.
   If you prefer it more cooked, program 20 extra minutes.
5. When the time is up, take out the bag with tweezers so you don’t burn yourself.
6. Reserve the remaining juice for the sauce and sear the meat in the pan until golden brown.
7. For the sauce, caramelize the 500 g of onion. At the end of the process, add a splash of white wine and a little water. Program 10-15 minutes at 100º, spoon speed in reverse rotation. If you don’t like onion, you can triturate it.
8. Season with salt and pepper and serve hot.

Reserva de la Familia I CAVA GRAN RESERVA BRUT NATURE

Deep, intense and elegant, it initially evokes notes of ripe white fruit. Little by little, its complexity grows and the aromas of a long aging appear. Memories of toasted bread and a certain citrus background complete its distinguished aroma.