Wagyu Roastbeef Medium 900g

Sunday roast in perfection. Slightly longer Sous Vide time die to marble structure of wagyu. As sides, potatoes, carrots or green beans are good options.

Author

Simon Geis

Prep Time: 02:00

Recipe Time: 02:15

Temperature : 138.2F / 59C

Ingredients

• 900g Roastbeef (Wagyu)
• Garlic (4 cloves)
• Krazy Salt, pepper, Paprika powder, cayenne pepper, Oregano, parsley, cumin, garlic powder, onion powder
• Parsley fresh
• Mustard

Directions

1. Rub the roast with dry spices. Let rest. Mix cut fresh parsley with mustard and rub roast. Squeeze 2 cloves of garlic. Put all in vacuum pouch.
2. Sous vide for 2h.
3. Take out of pouch. Let rest for 10min. Remove parsley and garlic Add second rub with pepper Heat pan with oil. Add Roastbeef to pan and fry from all sides. Add 2 cloves of garlic. When fried, add butter reduce heat and heat in butter.
4. Take from pan and let rest. Prepare roux as sauce.