Whole beef fillet cooked sous vide in the Cooking Chef

Ingredients for 4 servings:

• 500 g beef fillet(s), whole
• 1 sprig(s) rosemary
• 2 tbsp butter
• 2 tsp salt
• 1 tsp black pepper
• 3 juniper berries
• some rosemary needles

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 15 minutes

can of course also be done in a device designed for sous vide or in another device where the temperature can be precisely adjusted!

Wash the whole beef fillet, pat dry with kitchen paper, and slowly bring to room temperature (take it out of the refrigerator about 2 hours beforehand). Then seal it in foil with the rosemary sprig. Fill the Cooking Chef bowl with water up to the maximum mark and set it to 58°C (attach the splash guard, stir at intervals of 3 without the stirrer). Once the temperature is reached, add the shrink-wrapped beef fillet and leave it there for 3 hours. Close the splash guard to keep the temperature constant! Then remove it from the CC and cut open the foil. Heat the butter in a pan with the salt, pepper, crushed juniper berries, and a few rosemary sprigs until lightly browned. Briefly brown the fillet on both sides (about 1 minute in total). Just slice (not too thinly) and serve.