Ingredients for 1
Set your Anova Sous Vide Precision Cooker to 120.2ºF / 49.0ºC.
Vacuum seal the meat with a spring of rosemary, a pinch of salt and about 6 black pepper seeds and 2 spoons of olive oil.
Place the bag into the water
After 1 hour of cooking, pan sear the meat at a hight temp with regular cooking oil (not olive!) Olive oil has a lower burning temp and will be ruined adding an odd flavor.