Sous-vide Rare Fillet Steak with Herb Garlic Butter

Sous-vide Rare Fillet Steak with Herb Garlic Butter

4.6 21 ratings

Prep. 25 min

Total 2 h 15 min

2 portions

Ingredients

fresh parsley leaves
½ Tbsp
fresh thyme leaves
¼ Tbsp
dried oregano
½ tsp
garlic clove
1
salted butter soft
30 g
beef fillet steaks (approx. 180-200 g each, 3 cm thick)
2
fine sea salt
½ tsp
ground black pepper
¼ tsp
dried bay leaves
2
water
1850 g
lemon juice (approx. ½ lemon, see tip)
30 g
1 level tsp ascorbic acid powder

Difficulty

medium

Nutrition per 1 portion

Sodium 889.5 mg

Protein 68.1 g

Calories 3534.6 kJ / 844.8 kcal

Fat 60.9 g

Fibre 0.5 g

Saturated Fat 27.5 g

Carbohydrates 2.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Feed the Love 22 Recipes
UK and Ireland

You might also like...

Sous-vide duck breast with green chilli (Chef Degan)

Sous-vide duck breast with green chilli (Chef Degan)

2 h 40 min

Sous vide fillet steak with gin and peppercorn sauce

Sous vide fillet steak with gin and peppercorn sauce

2 h 20 min

Sous-vide Cantonese-style Beef, Tomato and Onion Stir Fry

Sous-vide Cantonese-style Beef, Tomato and Onion Stir Fry

2 h 25 min

Sous-vide rare beef steak with béarnaise sauce

Sous-vide rare beef steak with béarnaise sauce

2 h 20 min

Sous-vide Rare Beef Steak with Béarnaise Sauce

Sous-vide Rare Beef Steak with Béarnaise Sauce

2 h 20 min

Sous-vide Teriyaki Salmon

Sous-vide Teriyaki Salmon

1 h 20 min

Rare beef steak with herb garlic butter

Rare beef steak with herb garlic butter

2 h 15 min

Caramelised Red Onion Chutney

Caramelised Red Onion Chutney

24 h

Plain Yoghurt in Varoma

Plain Yoghurt in Varoma

12 h

Sous-vide Chicken Ballotine with Red Pepper Sauce

Sous-vide Chicken Ballotine with Red Pepper Sauce

2 h 10 min

Slow-cooked Pears in Red Wine

Slow-cooked Pears in Red Wine

5 h

Salmon with Aromatics at 50°C

Salmon with Aromatics at 50°C

1 h 40 min