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🍽️ Sous-vide beef fillet with herb butter crust

293 kcal · 195 min · 4 servings

Sous-vide beef fillet with herb butter crust Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the whole beef fillet under running water.
  2. 2. Pat the meat completely dry with kitchen paper.
  3. 3. Remove the fillet from the refrigerator about two hours before cooking.
  4. 4. Let the meat come to room temperature slowly.
  5. 5. Place the rosemary sprig together with the meat in a freezer bag.
  6. 6. Seal the bag airtight.
  7. 7. Fill the Cooking Chef bowl with water up to the maximum mark.
  8. 8. Set the water temperature to 58 degrees Celsius.
  9. 9. Activate the splash guard feature of the machine.
  10. 10. Set the stirring interval to 3 minutes without the stirrer.
  11. 11. Wait until the water has reached the target temperature.
  12. 12. Carefully place the sealed beef fillet into the water.
  13. 13. Let the meat cook at this temperature for three hours.
  14. 14. Keep the splash guard closed during the cooking time.
  15. 15. Remove the meat from the machine after the cooking time.
  16. 16. Carefully cut open the bag foil.
  17. 17. Heat butter in a frying pan.
  18. 18. Add salt and pepper to the hot butter.
  19. 19. Lightly crush the juniper berries and add them to the pan.
  20. 20. Add a few rosemary needles to the pan.
  21. 21. Let the butter turn slightly brown.
  22. 22. Sear the fillet briefly on the first side.
  23. 23. Sear the fillet briefly on the second side.
  24. 24. Cook the meat for about one minute in total.
  25. 25. Cook the meat until it has a nice brown color.
  26. 26. Slice the fillet into moderately thick slices.
  27. 27. Serve the meat directly on the plates.

Nutrition per serving