Roast beef sous vide

Ingredients for 4 servings:

• 1 kg roast beef
• 1 dash of olive oil
• 3 sprigs rosemary
• 3 sprigs of thyme
• 20 g butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 hours 5 minutes; Total time approx. 5 hours 20 minutes

The most important thing when cooking meat or fish sous vide is to have a vacuum sealer and, ideally, a sous vide cooker. First, remove the steak from its packaging and rinse it with cold water, then pat it dry with crepe paper. Separate the thyme and rosemary leaves from the stalk and do not vacuum seal the stalk as it is too hard. Now rub the roast beef with olive oil and place it in a plastic bag suitable for sous vide cooking. Then add the thyme and rosemary leaves to the bag. Vacuum seal everything in this bag. Preheat the sous vide cooker to 56 degrees Celsius and place the roast beef in the water bath. The meat then needs to cook in the water bath for 5 hours. After 5 hours, remove the steak from the bag and pat it dry. Heat a grill pan and sear the meat briefly for a maximum of 1 minute on each side. Add butter to the pan to finish. Then let the steak rest on a preheated plate for 3 minutes. The roast beef is very juicy and full of flavor because it was cooked in its own juices.