John Myers
Sous-vide Fillet of Beef, Wedges and Grilled Vegetables
The perfect sous-vide fillet of beef, wedges and grilled vegetables recipe with a picture and simple step-by-step instructions.
Barbecue marinade
- 500 g Sweet potatoes red
- 2 Pc. Zucchini
- 2 Pc. Zucchini yellow
- 1 Pc. Eggplant fresh
- 1 Pc. Fennel bulb
- 5 Pc. Cherry tomatoes
- Rosemary sprigs
- Spices
- Garlic
- 6 tbsp Paprika powder
- 3 tbsp Salt
- 3 tbsp Sugar
- 2 tbsp Ground cumin
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- 1 tbsp Oregano
- 1 tbsp Black pepper from the mill
- 1 tbsp Chili powder
- 1 tbsp Celery salt
- Briefly blanch the cherry tomatoes and then peel them. Remove the green, poisonous shoot with a toothpick. Poke a hole and pull in sprigs of rosemary.
- Cut the vegetables into slices and marinate with garlic and rosemary. Grill in the oven for 45 minutes and then leave to cool. Cut the sweet potatoes into wedges and marinate in a hot grill marinade for an hour, dab and fry in a hot air fryer.
- Cut the fillet into 5 slices in three centimeter thick portions. Rub each steak with steak seasoning salt and seal in a vacuum bag with a dollop of butter. Cook the steaks in a Sous-Vide thermaliser at 54 degrees for 45 minutes.
- Then sear the steaks in a grill pan at a very high temperature for 2 minutes on each side. Arrange and serve everything.
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