Sous Vide Roast Beef Recipe
Roast beef is one of the most loved and easy to prepare recipes. Often thinly sliced and roasted. There can be an almost crunchy texture on the outside, while perfectly pink and cooked on the inside.Serve glazed in your favorite sauce with a side of delicious bread rolls, it won’t disappoint.
Equipment
- Sous Vide Cooker
- Sous Vide Container
- Vacuum Sealer
- Vacuum Seal Bags
- Skillet
Ingredients
- 17 Ounces Beef Entrecôte (boneless rib eye, 500g / 1.06 lbs)
- 1 tbsp Rosemary
- 3 Ounces Butter
- 1 tbsp Vegetable Seed Oil
- 1 Garlic Clove
Instructions
- Set the sous vide cooker at 57°C / 135°F to preheat the water. This is the right temperature for beef to get that perfect pink center.
- Place the beef in the vacuum seal bag, add the rosemary, and the vegetable seed oil. Add the garlic clove and seal the bag.
- When the water is heated, place the bag into the sous vide container. Cook for 16 hours.
- Once the beef has finished cooking, take it out of the vacuum sealed bag.
- Discard the whole liquids, and dry the meat down.
- Melt and heat the butter in the cast iron skillet.
- Place the roast beef on the hot skillet, and let it roast in the butter until all sides are golden brown.
- Season with salt as desired and it's ready to eat. Thinly slice the roast beef and enjoy!
Notes
Sous vide roast beef goes great with bread and cheese.
Also great served as cold cuts in a sandwich.
