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Fillet Steak
Ingredients
2 fillet steaks, about ¾ of an inch thick (cuts should
be of a similar size and thickness)
2 sprigs rosemary, finely chopped
2 sprigs thyme, finely chopped
1 garlic clove, crushed
30 g butter
Salt and pepper, to taste
Method
Fill and preheat the Sous Vide to:
Rare – 49 ºC
Medium rare – 57 ºC
Medium – 60 ºC
Medium well – 63 ºC
Season the steaks on both sides with salt, pepper, garlic, herbs and butter.
Place each steak into a small cooking pouch and vacuum seal.
Submerge the pouches in the water and cook for approximately 1 hour.
Remove the steaks from the pouch and quickly sear in a hot frying pan for approximately 30–60 seconds
each side to caramelise and add flavour.
SERVES
APPROX.
2
15
Sous Vide Water Oven
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