Step 1

Prepare the water bath at 56 degrees Celsius.

Step 2

Season the meat, roll it into a ballotine using cling film, then place it in a bag and seal it using a vacuum sealer.

Step 3

Cook the meat for 1 hour. Take it out of the bag and let it cool at room temperature. When cold, unwrap the cling film and sear the meat in a hot pan (30-40 seconds on each side). Allow to rest for 10-15 minutes. Roll it again into a ballotine using cling film. Leave to rest in the fridge for minimum 3 hours.

Step 4

For the sauce, blitz all ingredients using an immersion blender (or a stick blender).

Step 5

To serve, thinly slice the meat and place all slices on a plate. Cover with sauce. Cover with cling film and leave to rest in the fridge over night.

Step 6

Serve at room temperature.