Cooking Instructions
About your product choice
The most tender and lean of all cuts of beef, this restaurant favourite is delicate in flavour making it perfect paired with bold sauces
1hr 20mins
55°
/
131°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Try treacle and thyme with a little roasted garlic
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Sous Vide Beef fillet, watercress and nasturtium purée, bone marrow and red wine
This delicious recipe by chef Adam Simmonds has been recreated for our website with kind permission from Great British Chefs
View RecipeSous Vide Beef fillets with braised oxtail and artichokes
If you're looking for challenging beef recipe to use with your sous vide water bath we think you will love this dish from Great British Chef Nigel Mendham.
View Recipe