Roast beef sous-vide

4 servings

180 minutes

Roast beef sous-vide is the embodiment of culinary elegance, combining precision and care for the meat. Its roots go deep into European gastronomy, where slow cooking is valued for preserving juiciness and revealing a rich flavor bouquet. Thanks to the sous-vide method, the beef achieves incredible tenderness while remaining richly pink inside, and the seared crust adds an appetizing aroma. Rosemary and black pepper complement the taste with noble notes, while mustard and horseradish add a touch of spiciness. This dish is an ideal choice for a festive dinner or gourmet meal where the art of savoring every detail of flavor is appreciated.

Energy value per serving

• Calories: 419.9
• Proteins: 37.8g
• Fats: 29.8g
• Carbohydrates: 0.2g

Ingredients

• Beef: 800 g
• Ground black pepper: to taste
• Rosemary: 1 stem
• Olive oil: 1 tbsp

Cooking steps

1. Take grain-fed beef (I took the shank).

   Required ingredients:

   • Beef: 800 g

2. Sear the beef over an open flame (I use a torch) until a crust forms to prevent juices from escaping.

   Required ingredients:

   • Beef: 800 g

3. Place the beef in the sous-vide device for 3 hours at 60 degrees.

   Required ingredients:

   • Beef: 800 g

4. Slice and serve with mustard and horseradish (can be served hot or cold).

   Required ingredients:

   • Ground black pepper:  to taste