Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 4 beef fillet steaks (180-200 g each, 3 cm thickness)
- 2 tsp salt
- ¾ tsp ground black pepper
- 4 sprigs fresh thyme
- water, to fully submerge bags (not higher than the 2L maximum fill level)
- 30 g lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
- 50 g eschalots
- 1 - 2 sprigs fresh tarragon, leaves only
- 50 g dry white wine
- 1 tbsp white wine vinegar
- 200 g unsalted butter, cut into pieces, plus 1 tbsp extra for searing
- 4 egg yolks
- Nutrition
- per 1 portion
- Calories
- 3058.5 kJ / 728.2 kcal
- Protein
- 48.1 g
- Carbohydrates
- 0.7 g
- Fat
- 60.1 g
- Saturated Fat
- 34.8 g
- Fibre
- 0.6 g
- Sodium
- 1243.2 mg
Alternative recipes
Sous vide chicken ballotine with red capsicum sauce (TM6)
2h 5min
Duck breast à l`orange with orange zabaglione
2h 20min
Twice-cooked pork belly with lentils
5h 30min
Sous-vide rare beef steak with béarnaise sauce
2h 20min
Hong Kong-style roast pork belly
10h
Wasabi mayonnaise
10min
Pork fillet wrapped in prosciutto with barbecue butter
1h 30min
Pork belly with noodles and chilli miso sauce (TM5)
4h 20min
Sous vide salmon with avocado cream (TM6)
1h 5min
Lamb rack with port sauce and parsnip purée
1h
Beef cheeks with vanilla carrot purée and thyme glazed carrots
7h 25min
Chilli garlic prawns
10min