Ingredients for 4 servings

• 4 rump steaks (approx. 250 g each)
• 2 cloves of garlic
• 4 sprigs of thyme
• 4 sprigs of rosemary
• 4 tbsp olive oil
• salt, pepper

Preparation

Wash the steaks and pat dry. Peel the garlic and crush with the flat of a knife. Wash the herb sprigs, shake dry and strip them into small pieces.

Season the steaks with pepper and brush with oil. Place in two FRESH & SAVE bags with the herbs, garlic and remaining olive oil. When putting the marinated food into the bags, make sure that the edge of the bag stays clean and push contents all the way down. Seal the bags and ideally hang them over the edge of a table so that the liquid collects at the bottom of the bag and is not sucked up into the pump during vacuuming. Cook the steaks sous-vide in a preheated water bath at 54°C for approx. 2 hours.

At the end of the cooking time, remove the meat and grill on a preheated grill pan for approx. 3-4 minutes on each side, depending on how brown you want them.

Cover and set aside for about 5 minutes and season with salt just before serving.

Top tip:

Cooking times may vary depending on the thickness of the steaks. As a rule of thumb, allow 1 hour in the water bath per 1 cm thickness of meat.

Info

The FRESH & SAVE bags are perfectly suited for marinating and sous-vide cooking.