Roast beef
4 servings
105 minutes
Asian-style roast beef according to Elena Chekalova's recipe: the beef is first marinated with kaffir lime leaves, and then cooked in sous-vide at 60 degrees for an hour and a half. It turns out surprisingly juicy and aromatic. The meat will be pink in the light, but this does not mean that it is raw: this is precisely the advantage of vacuum cooking - preserving the original freshness of the product.
1
Heat a liter of water with salt and sugar. Add spices (kaffir lime leaves work well). Place the meat in the cold marinade and leave it for at least an hour at room temperature, or preferably overnight in the refrigerator.
- Salt: 70 g
- Sugar: 40 g
- Spices: to taste
- Beef tenderloin: 1 kg
2
Shake off the meat from the marinade, place it in a bag with spices. If it hasn't marinated long, add coarse sea salt. Seal the bag using a vacuum sealer - or place the cut in a zip bag, submerge it in a pot of cold water, and seal the lock when it's 3 mm above the water surface.
- Spices: to taste
3
Pour water into the sous-vide or multicooker, set the temperature to 60 degrees and the time to one and a half hours. Place a sealed bag in the water and press the Start button.
- Beef tenderloin: 1 kg
4
After an hour and a half, the cut that retained its juiciness and pink color can be brought to the table. If you like a crispy crust, the meat can be quickly seared in a hot pan.
- Beef tenderloin: 1 kg
