Sous Vide Beef
Beef gives dense protein and excellent satiety, while gentle bag cooking helps keep the juices inside. Rosemary, thyme, and coriander deepen the flavor without adding extra carbs.
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Inventory: Sous-vide
4 kg
Servings: 2 (1 serving ≈ 274 gram)
Digestion time: 24 hour
Complete protein: ✔
Pat the beef (500 g) dry, brush it with olive oil (10 g), and rub it with salt (4 g), black pepper (2 g), and lightly crushed coriander seeds (2 g). Add garlic (4 g), rosemary (3 g), thyme (2 g), and butter (20 g) to the meat.
Vacuum-seal the bag and cook the beef sous vide at 58-61 °C for 90 minutes. Let it rest for a few minutes after cooking: it should stay juicy inside and be evenly heated through.
If you want a more distinct crust, dry the meat quickly and sear it very briefly on a hot surface. Slice the beef across the grain and serve at once.
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