Sous Vide filet the perfect accompaniment

Preparation

1. Sous Vide glazed turkey fillet with RWS or Red Wine Sauce. This is a thick sauce made after reducing the stock from roasted veal bones (with bone marrow, as we care most about it).
2. Veal bones, previously roasted in the oven, are poured over water or broth with vegetables and cooked over medium heat after bringing to a boil. This can be done for up to three days!
3. After straining, removing vegetables and bones, and clarifying the stock, we reduce it repeatedly with red wine until it is thick. We need 2-3 tablespoons of RWS for the dish, but such a base takes a long time to make, so it is worth making a solid stock. We usually use 20 kg of bones. Alternatively, we can use a jar of ready-made demi glace sauce.
4. Prepare the turkey fillet using the sous vide method: in a specialized sous vide vessel, heat water to 72°C.
5. In the meantime, wash the thigh, pat it dry and then salt and pepper it on both sides.
6. Then put the meat in a specialized pouch by folding the fillet in half and adding chopped garlic and fresh herbs such as thyme and rosemary.
7. We then vacuum-seal the bag and cook it for 3-4 hours. After removing, we dry our fillet and then fry it in a pan, covering it with RWS sauce, which will give it a golden color and a special flavor.
8. Shallots or banana onions in beet juice: put peeled shallots in a pot with beet concentrate, bring to a boil and then boil over low heat for about 10 minutes, then let cool.
9. Cherry tomato flowers - place cherry tomatoes in a hot fritter for a while. ( temp. about 180-200 C). When the skin begins to crack forming "flowers" take them out of the oil and dry them on a paper towel.
10. Smoked butter powder is prepared using a professional processor, but at home we can get it in a less complicated way: we place a quart of butter in a pot, at the bottom of which there are a dozen wood chips (beech, cherry or other). We cover it with a lid and put it on the fire. In the closed pot (saucepan), the butter will take on the smell of wood. Then cool the butter and, stirring all the time, add maltodextrin a few grams at a time until a powdery consistency is formed.
11. Apricot mousse: Put 400 g of dried apricots in water and, after bringing to a boil, cook over medium heat stirring constantly until a jam-like consistency is formed. We add 100 g of sugar and chopped fresh mint leaves. Then distribute the ingredients in the resulting jam, after which we puree the whole thing through a fine sieve until it has the consistency of a mousse.
12. Wash the shimeji mushrooms and place raw on a plate.