MeatRecipessous vide

Beef fillet (sous vide) with light sauce

by Adrian
written by Adrian 1.9K views

An easy festive meal

Beef fillet (sous vide) with light sauce

Print
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 800g beef fillet
  • olive oil
  • 2-3 sprigs of rosemary
  • mustard
  • paprika powder
  • dried thyme
  • curry
  • salt
  • pepper
  • ------------
  • 1 shallot
  • 4 dl white wine vinegar
  • mustard seeds
  • 2-3 thyme sprigs
  • smoked salt
  • 2 dl cream
  • 30g butter
  • flour
  • salt, pepper

Instructions

Fillet of beef:

  1. Coat the beef fillet with about 2 tablespoons of olive oil and vacuum it together with the rosemary twigs and cook it at 56 degrees for two hours in a water bath.
  2. Make a marinade from 4 tablespoons mustard, 1 teaspoon paprika, 1 teaspoon thyme, 1 teaspoon curry, 1 teaspoon salt and ground pepper. Marinate the fillet of beef and fry strongly on all sides.

Sauce:

  1. cut the shallot into small pieces.
  2. Bring 4 dl white wine vinegar (or white wine, cider) to the boil in a small pan and add the shallots. Add ½ teaspoon mustard seeds, thyme twigs, ½ teaspoon smoked salt and ground pepper and reduce by half over a high heat for about 10 minutes.
  3. Drain with a sieve and return the liquid to the pan. Add 2 dl cream and simmer on a low heat.
  4. Mix 30 g butter with 2 tablespoons flour, stir into the sauce and bring to the boil again.
  5. Season to taste with pepper, salt and other spices.
  6. Depending on consistency, dilute with water or thicken butter/flour mixture.