Roast Beef
Better than grand-ma’s
Author
Marie-Jeanne Allard-Bergeron
Prep Time: 00:15
Recipe Time: 48:00
Temperature :
131.5F / 55.3C
Ingredients
- Roast Beef 3lbs
- 4 tablespoons butter
- 2 tablespoons Dijon mustard
- 4 garlic cloves, finely chopped
- 1 cup red wine
- 1 tablespoon herbes salée du Bas du Fleuve
- Salt and pepper
Directions
- Set your Anova Sous Vide Precision Cooker to 131.5ºF / 55.3ºC.
- Seal the beef 2-3 min by side. Reserved. Deglaze with the red wine. Reserved
- In a bowl, add butter, Dijon mustard, garlic and herbes salées du Bas du fleuve
- Rub the beef with the mustard mixture
- Put the beef in a plastic bag with the wine.
- Cook for 48-55h at 131,5F for rare beef.
Grill
- Put in the oven at broil until you have a beautiful golden crust. You can add some Dijon mustard and garlic if necessary before you put the beef in the oven
- let stand at least 5 minutes before serving
- Served with cheesy smashed potetoes and your favorite veggies