Sous Vide Cooked Beef Fillet with Red Wine Shallots and Glazed Carrots

5 from 2 votes
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 123 kcal



  • 5 Pc. Beef fillet
  • Clarified butter
  • Thyme
  • Rosemary
  • Salt
  • Pepper

Red wine shallots:

  • 200 g Shallots small
  • 100 ml Red wine
  • 40 ml Port wine
  • 1,5 tbsp Powdered sugar
  • 2 Branches Thyme
  • 2 Pc. Cloves
  • 1 Pc. Cinnamon stick
  • 1 Pc. Anise
  • Salt

Red wine sauce:

  • 125 ml Red wine
  • 125 ml Port wine
  • 80 ml Vegetable stock
  • 1,5 tbsp Marsala
  • 1 tbsp Sugar
  • 1 Pc. Red Onion
  • 1 branch Thyme
  • 1,5 tsp Food starch
  • Salt

Celery puree:

  • 600 g Celery
  • 300 g Potatoes
  • 300 ml Cream
  • 30 g Butter
  • 1 Splash Lemon juice
  • 0,5 tsp Cayenne pepper
  • Salt

Glazed carrots:

  • Carrots
  • Sugar
  • Butter



  • Cut the meat into 1 cm thick slices and vacuum seal with the flavoring agents and spices.
  • Cook the meat in the bag for 30 minutes at 56 ° C sous vide. The duration of the cooking process varies depending on the thickness of the slices.

Red wine shallots:

  • Caramelize the powdered sugar in a saucepan over medium heat until light brown and deglaze with red wine and port wine.
  • Put the cinnamon stick, thyme, anise, cloves and shallots in the saucepan and mix together.
  • Let the liquid simmer completely over a low heat, stirring occasionally.

Red wine sauce:

  • Caramelize the sugar in a small saucepan over medium heat until light brown and add the onion strips.
  • Sauté the onions for 1 minute and then deglaze with the red wine and port wine.
  • Add the marsala, vegetable stock and thyme and simmer the liquid open to approx. 120 ml.
  • Pour the sauce through a fine sieve, return to the saucepan and heat.
  • Thicken the sauce with the cornstarch stirred into cold water or cold stock and stir in the red wine shallots. Season to taste with salt and pepper.

Celery puree:

  • Boil the celery and potato cubes in salted water for 20 minutes, then drain and return to the pot.
  • Let the cubes evaporate over a low heat, stirring constantly, until they are nice and dry.
  • Pour in the cream and simmer the mixture while stirring (otherwise it will burn easily!) Until the liquid has evaporated and a mushy mixture has formed.
  • In the meantime, put 30 g butter in a small saucepan and heat until brown particles have formed on the bottom of the saucepan. Pour off the (brown) butter through a sieve with a filter.
  • Remove the celery-potato mixture from the stove and fill it in a high-performance blender.
  • Add the brown butter and the cayenne pepper and puree everything on the strongest setting for 1 minute. Season the celery puree with salt and lemon juice.

Glazed carrots:

  • Peel the carrots and pre-cook them in the vegetable stock and water. Then melt the butter in a pan, add the sugar and let the carrots steep.


Serving: 100gCalories: 123kcalCarbohydrates: 9.6gProtein: 1.3gFat: 6.8g
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Written by John Myers

Professional Chef with 25 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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