@cedriklorenzen: POV: when she tells you size matters. #tart #steak #legruyereaop Recipe link in bio. First Course: Sous vide sirloin steak served with roast jus, Le Gruyere AOP cheese tartlet, fresh figs, rucola, pear slices, aged balsamico, and thyme roasted onions. Second Course: Peanut butter and hazelnut ganache mousse bar served with coffee chocolate ice cream and chocolate coffee sauce. Notes: The steak was done at 54C/129F for 3 hours. Seared and basted with butter, garlic, and thyme. Simple Roast Jus: 400g roast stock 400g water Beef trimmings (includes some smaller bones) 4 small white onions Generous splash of cognac 2 sprigs of thyme Nob of butter to finish