Eye of round (rosbief)

Edge-to-edge perfection. No skill required.

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Step 1

Make sure the meat is dry. Use some paper towels to dab it dry.
Step 2

Season the meat with salt and pepper.
Step 3

Put the meat in a bag with the garlic and rosemary.
Step 4

Vacuum seal the bag.
Step 5

Put the bag in the water bath which has been preheated to 55,3 degrees Celsius. The cooking time can vary depending on the thickness of the meat and your liking. For this piece I decided to leave it in form about 4,5 hours.
Step 6

Take out the meat and dry with some kitchen towel (otherwise it won’t sear). You can let it rest or even cool it a little bit before searing. Tip: save the residual cooking liquid for a nice sauce!
Step 7

Sear the heat in some oil. You can add some butter for flavor. Sear it on high heat until all sides have a nice brown colour.
Step 8

Cut it up and ready for serve!
Step 9

Cooking tip: to make a nice gravy, add a little water into the searing pan after you take out the meat and let it boil for a bit. Add a little tomato ketchup or fresh tomato to the pan. And lastly you can add the residual cooking liquid (from the sous vide bag). Let it simmer and your gravy is ready. Nice to serve with some potatoes and veggies.