Sous Vide fillet of grass-fed beef | Recipe by sousvidetools.com | sousvidetools.com
Give this prime cut of beef the treatment it deserves. Traditional flavours combined with the modern sous vide cooking method will create stunning results.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sousvidetools.com.
Ingredients
- 650g of fillet of beef
- salt
- pepper
- vegetable oil
- butter
- 4 Maris Piper potatoes
- 200g of butter
- 500g of wild mushrooms
- 50g of double cream
- 1 celeriac
- 100g of chantenay carrots
- thyme
- 100g of trompette mushrooms, washed
- 100ml of beef jus
- 20g of butter
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