Remove the sinew from the veal loin - the chain can stay attached, as it adds a wonderful flavor. Then season the veal loin with salt and pepper and vacuum seal all the ingredients in a vacuum bag. The herbs can also be replaced according to taste, for example with sage, tarragon, or basil. Cook as follows in the combi steamer sous-vide: combi steam mode, 50% humidity, 65°C, 2 hours, 50% fan speed. Cooking times may vary here depending on the thickness of the meat. Finally, briefly grill the veal loin in the combi steamer whole or cut into steaks. Asparagus and sauce béarnaise make the perfect side dishes.