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🍽️ Sous-vide Roastbeef with Fresh Remoulade

445 kcal · 30 min · 4 servings

Ingredients

• Roast beef, raw whole piece 1 kg
• Parsley, fresh 10 g
• Dill, fresh 10 g
• Capers 1 tbsp
• Gherkins 80 g
• Shallots 2 pcs
• Lemons 1 pc
• Milk 100 ml
• Mustard 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Sugar pinch
• Oil 210 ml
• Yogurt, plain 100 g
• Rosemary, fresh 10 g
• Garlic cloves 2 pcs
• Butter 1 tsp

Instructions

1. 1. Take the roast beef out of the fridge to let it reach room temperature.
2. 2. Wash the parsley and dill thoroughly.
3. 3. Remove the thick stems from the herbs.
4. 4. Place the capers and gherkins in a sieve to drain.
5. 5. Halve the shallots and peel them.
6. 6. Halve the lemon and squeeze out the juice.
7. 7. Add the shallots, parsley, dill, capers, and gherkins to the mixing container.
8. 8. Chop the ingredients for 7 seconds on speed 5.
9. 9. Transfer the chopped mixture into a separate bowl.
10. 10. Add milk, 3 tablespoons of lemon juice, mustard, salt, pepper, and sugar to the mixing container.
11. 11. Emulsify the mixture for 1 minute and 30 seconds on speed 4.
12. 12. Slowly pour 200 milliliters of oil through the opening in the lid while mixing.
13. 13. Add the previously chopped herb mixture and yogurt to the emulsion.
14. 14. Mix everything for 5 seconds on speed 2.
15. 15. Season the remoulade with salt and pepper to taste.
16. 16. Keep the remoulade cold until serving.
17. 17. Add 3 liters of hot water to the mixing container.
18. 18. Heat the water for 10 minutes to 60 degrees Celsius (speed 1/60).
19. 19. Wash the roast beef and pat it dry.
20. 20. Wash the rosemary sprigs.
21. 21. Lightly press the garlic cloves.
22. 22. Vacuum seal the roast beef together with rosemary, garlic, and butter.
23. 23. Insert the cooking insert into the mixing container.
24. 24. Place the meat bags into the cooking insert.
25. 25. Ensure the meat is completely covered with water.
26. 26. Cook the roast beef sous-vide for 120 minutes at 60 degrees Celsius.
27. 27. Remove the roast beef from the bags and pat it dry.
28. 28. Heat a pan on the highest setting.
29. 29. Add oil to the hot pan.
30. 30. Sear the roast beef for 30 seconds on each side.
31. 31. Season the meat generously with salt and pepper.
32. 32. Wrap the meat in aluminum foil and let it rest for 5 minutes.
33. 33. Slice the roast beef thinly.
34. 34. Serve the meat with the remoulade.

Nutrition per serving

• kcal: 445
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 6 g