Recipe for a delicious Sous vide beef fillet with Brussels Sprouts

Sous vide beef fillet with Brussels Sprouts Take your next beef fillet to the next level! Cooking sous-vide is the best way to get flawlessly cooked steak every time. Give this delicious sous-vide recipe a try to enjoy edge-to-edge perfection. Recipe by Kitchen Stories.

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SERVINGS
2

INGREDIENTS

500 g beef tenderloin
30 ml olive oil
3 sprigs rosemary
300 g Brussels sprouts
30 g butter
60 ml sesame oil
45 ml lime juice
15 g lime zest
5 g mint
salt
pepper

UTENSILS

vacuum bag (e.g. Zwilling vacuum bag),vacuum pump (e.g. Zwilling Fresh & Save vacuum pump),cutting board, knife, pot (large),food thermometer, frying pan, tongs, rubber spatula

HOW TO MAKE IT

Step 1/5

Add beef fillet, half the olive oil, and some rosemary to sous vide bag and seal with vacuum pump. Thinly slice Brussels sprouts.

Step 2/5

Preheat water to 56°C/132°F. Add sous vide bag to pot of simmering water and cook for approx. 60 min.

Step 3/5

Remove fillet from bag and dry it with some paper towels. Add remaining olive oil to a frying pan on high heat, and briefly sear the fillet. Season with salt, add butter and remaining rosemary sprigs and baste the fillet. Transfer to a plate and let rest.

Step 4/5

Add thinly-sliced Brussels sprouts to the same pan and fry briefly. Add sesame oil, lime juice, and zest, and simmer until the sauce has reduced slightly and the Brussels sprouts are cooked but still firm. Season with salt and pepper.

Step 5/5

Slice beef fillet and season with salt and pepper. Serve on a platter with Brussels sprouts, and drizzle with pan juices, pomegranate seeds, and mint leaves. Serve and enjoy!