INGREDIENTS

BEEF FILLET

• 500 g beef fillet
• 3 sprigs of rosemary
• 30 ml olive oil
• salt, pepper
• 30 g butter

BRUSSELS SPROUTS

• 500 g Brussels sprouts
• 2 tbsp. rapeseed oil
• 80 ml sesame oil
• zest and juice of 1 untreated lime
• salt, pepper

ALSO

• 30 g pomegranate seeds
• 1 sprig of mint

PREPARATION

Wash the beef fillet and pat dry. Wash the sprigs of rosemary and pat dry. Add the fillet, 2 rosemary sprigs and half of the olive oil to a vacuum bag, such as from ZWILLING FRESH & SAVE, and vacuum seal. Attach the ZWILLING ENFINIGY sous-vide stick to a suitable pot and place the sous-vide rack in the pot if necessary. Fill with water up to the indicated maximum level on the stick and heat the water to 56 °C. Add the bag and cook the beef fillet sous-vide for 1 hour.

Meanwhile, clean and trim the Brussels sprouts and cut into thin slices. Fry in a pan in hot oil, turning occasionally, until al dente. Add the sesame oil, lime juice and zest and cook until the liquid has reduced slightly. Season to taste with salt and pepper.

Remove the cooked fillet from the bag and pat dry. Add the remaining olive oil to a pan, heat at a high temperature and briefly sear the meat in it. Season with salt, then add the butter and remaining rosemary to the pan and pour the butter over the meat. Remove and leave covered for a short time.

Slice the beef fillet and season with salt and pepper. Arrange with the Brussels sprouts and drizzle with the sauce. Sprinkle over pomegranate seeds and garnish with the mint.

TIP

Do not season meat with salt until after sous-vide cooking, otherwise the salt will extract the meat juices.

INFO

For sous-vide cooking, use a large pot, e.g. the ZWILLING Pro 28 cm, so that the food has enough space.