Follow the steps in this recipe to cook a juicy slab of beef using sous vide technique.
Ingredients
Serves: –+
- Beef top sirloin (ideal thickness approx. 5 cm) 700 gr
- Butter 220 gr
- Sea salt
- Garlic
- Spicy mustard
- Peppercorns
- Herbs to your liking
Method
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Beat meat lightly and season it with salt and pepper. Then add some garlic.
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Put the beef in a vacuum bag, vaccuumize it and immmerse into a sous vide circulator along with a thermostat. The temperature can be chosen freely, just keep it in a range between 50 and 60°C. Pouch for about 8 hours.
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It's time to make a sauce when there are 15 minutes left on a timer. To do this, put the butter with herbs, mustard, garlic and pepper in one bowl and mix it well. Pour the prepared sauce over the meat when the cooking time is over.
Note that sous vide fillets absorb herbs, garlic and other spices very well. Therefore, season the beef with the lesser amount of spices before dishing it out in comparison to regularly boiled or fried meat.
