Roast beef with walnut crust, cooked sous vide

Ingredients for 4 servings:

• 1 kg roast beef
• 150 g walnuts, chopped
• 1 ½ tbsp butter
• 50 g Parmesan, finely sliced
• 4 tbsp herbs, chopped, Mediterranean
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 30 minutes

First, season the roast beef with salt and pepper. Then, vacuum seal it. Cook the roast beef sous vide at 63°C for approximately 4-5 hours. In the meantime, make a crust from the walnuts, butter, Parmesan cheese, herbs, salt, and pepper. It’s best to place all the mixed ingredients in a freezer bag. Roll the ingredients into the bag to the required size. Then, refrigerate the crust. Later, you can cut the crust, including the film, to the correct size using a sharp knife. Remove the film and spread it evenly over the meat. 20 minutes before serving and at the end of the cooking time, preheat the oven to 220°C (grill function). Sear the roast beef in a very hot pan with a little fat for very briefly (30 seconds) on each side. Remove the roast beef from the pan and place it in a baking dish. Now place the crust on the meat. Place the meat in the oven and only remove it when the crust is nicely browned. This won’t take long, though—five minutes at most. Now you can enjoy a perfect pink roast beef with a crust, for example, with leek vegetables and spaetzle.