Ingredients

1 cup koji rice

½ whole trimmed backstrap

2 tbs olive oil

1 tsp corse salt

1 tsp pepper

3 garlic cloves smashed

2 oz butter

2 sprigs of fresh thyme

1 sprig fresh rosemary 

Maldon salt for finishing

Italian parsley for garnish

Directions

Roll trimmed backstrap in koji rice until well coated. The koji covered backstrap can sit in refrigeration uncovered for 48 hours up to 6 days. Rotate the backstrap every 24 hours.

Approximately 3 to 4 hours before serving, remove rice. The back of a spoon is helpful. The backstrap will still have a white residue. Salt and pepper the backstrap and add to Ziploc bag with olive oil. Sous vide at 128 degrees for 3 to 4 hours.

In large saucepan on medium high heat, heat butter garlic, rosemary and thyme. Once the pan and herbs are hot and aromatic, add the backstrap and sear quickly on all sides.

Remove the meat from heat and let rest before serving. Garnish with Maldon salt and finely chopped Italian parsley.