Roast beef sous vide
10 servings
330 minutes
Beef roast beef sous-vide is a masterpiece of British cuisine that combines tradition and modern cooking technology. This method preserves all the meat's juices, making it incredibly tender and soft. Historically, roast beef was a royal dish of England, symbolizing exquisite taste and status. Prepared using the sous-vide technique, it becomes even richer as the slow cooking process reveals the natural flavors of the beef. With a slight hint of black pepper and a buttery crust, this dish is perfect for family dinners as well as formal events. Sliced thinly, it pairs wonderfully with sides or fresh salads, creating an ideal balance of flavor and texture.
1
Prepare all the ingredients. Heat the water with sous-vide to 57 degrees.
- Beef tenderloin: 1.5 kg
2
Clean the beef tenderloin from the membranes.
3
Dissolve salt in 2 liters of cold water and soak the meat for 2 hours.
- Sea salt: 140 g
4
Rinse the meat under running water, dry it, rub with black ground pepper and a small amount of vegetable oil.
- Ground black pepper: to taste
- Vegetable oil: 15 ml
5
Place the cut in a bag and vacuum seal it.
6
Send the meat to cook in sous-vide for 3 hours.
7
After cooking, remove the cut from the bag and dry it well with a paper towel.
8
In a large skillet, heat the butter. Sear the fillet on all sides until golden brown.
- Butter: 40 g
9
Let the cooked roast beef rest for 5-10 minutes before slicing it.
10
Serve the roast beef sliced thinly with black pepper.
- Ground black pepper: to taste
