Canapé with Veal on Caramelized Onion Bed

Preparation

Sous-Vide Veal:

1. Wash the veal tenderloin, dry, remove films.
2. Marinate meat in soy sauce and olive oil with added salt and pepper.
3. Place marinated meat in a special bag or baking sleeve, add garlic, rosemary, and thyme.
4. Release air from the bag, tie.
5. Immerse the bag with meat in prepared water, place in the oven for 1 hour at 60°C.

Caramelized Onions:

1. Peel and slice onions into thin half-rings.
2. Heat a pan with oil, add onions and caramelize over low heat until marmalade color (up to 1 hour). Add water if necessary during cooking.
3. Finally, add red wine and sugar to taste, evaporate liquid to desired consistency.

Canapé:

1. Slice the cooked veal across the grain into thin slices.
2. Place a layer of caramelized onions on each TM "Aviant" crouton.
3. Place veal pieces on top.
4. Add a few drops of Roast Beef sauce (optional) and garnish with herbs.