Sous Vide Beef Fillet

Sous vide cooking is a fairly new discovery for me and what a great discovery it has been! It’s quite a simple way to cook and the end result gives a texture that is quite unique. And the protein in perfectly cooked each time – it’s virtually impossible to overcook things this way! I have tried all manner of things using the sous vide methodology from 63 degree eggs ( amazing!) to salmon fillets, lamb rumps and all manner of beef cuts. This recipe for sous vide beef fillet with a red wine just would have to be one of my favourites.

I like to keep it simple when serving too. Some potato of sorts and just a few vegetables. My favourite combination would be with my ultimate mash, a whole roast mushroom and a few honey baby carrots. Delicious!

beef sous vide

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3 hours

Ingredients

1.2 kilogram beef fillet

1 tablespoon fresh thyme

2 teaspoons salt

1 teaspoon freshly ground black pepper

Zest of 1 lemon

1 beef rib

1 carrot, roughly chopped

1 stick of celery, roughly chopped

2 cloves of garlic, squashed

½ onion

2 cups red wine

2 cups beef stock

Thyme stalks, a couple

Salt and pepper to taste

A knob of butter, about 20g

Instructions

Fill a large pot/container of water and set up the sous vide machine. Set the temperature for 54 degrees and bring to temperature.

Trim the beef fillet of all fat and sinew. Mix together the thyme, lemon zest, salt and pepper and sprinkle over a board. Roll the beef in the seasoning mixture and ensure it is well distributed.

Place the beef into a vacuum seal bag or snap lock bag and seal tightly, removing all air.

Place the beef fillet in the bag into the water bath and allow to cook for two and a half hours.

While the beef is cooking, prepare the sauce. Place the beef rib into a non-stick can and brown all over, giving it a hard sear on all sides. Add in the vegetables and a pinch of salt and cook for a few more minutes. You want the beef and vegetables to be brown and starting to caramelise. Add the wine, thyme and stock to the pan and bring to a simmer. Allow the sauce to gently simmer until reduced to about half a cup. Taste occasionally for balance – sometimes you need to add seasoning along the way or add a bit more stock for balance. Strain the beef and vegetables from the sauce and return the liquid to the pan. Taste and adjust seasoning as required. Just before serving reheat the sauce and stir in the butter. As it melts it will make the sauce glossy and give it a luscious texture.

Once the beef has finished cooking, remove the bag from the water bath. Heat a heavy pan as hot as you can. Remove the beef from the bag and pat dry. Add a little olive oil to the pan and add the beef. Sear quickly on each side, no more than thirty seconds, to give a lovely golden crust on the beef. Remove from the heat and allow to rest for a few minutes.

To serve, slice the beef into six rounds about 1 inch thick. Serve with mashed potatoes, a whole roast mushroom, honey carrots and some of the red wine jus.

Categories: Meat