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Beef fillet sous-vide, without searing

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Ingredients for 2 servings:

  • 400 g beef fillet(s) (middle cut)
  • 1 tbsp Worcestershire sauce
  • ½ tsp Allspiceón de la Vera, mild
  • 1 tsp paprika powder, hot
  • 1 tsp, heaped raw cane sugar
  • 1 tsp, heaped chives, dried

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 15 hours 10 minutes

Place the fillet in a vacuum-sealed bag. Mix all other ingredients and place in the bag. Rub the fillet with the ingredients in the bag. Then vacuum-seal. Marinate the fillet overnight, ideally. Remove the fillet from the refrigerator 2 hours before cooking. Preheat a sous vide-compatible cooker to 55°C. Place the fillet in the cooker for 3 hours. Remove from the bag, carve, and serve immediately. Tip: Can be served as a starter, cold or hot, or as a main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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