Scotch fillet

Why cook sous vide? The results are obvious. Take these two tenderloin steaks, for example. They’ve both been cooked to 60ºC (medium-rare), but they look strikingly different. The steak on the left has been cooked using the Anova Precision Cooker and then quickly seared before serving. The steak on the right was seared on the stove-top and finished in a hot oven. The steak cooked sous vide has a few distinct advantages: First, it is medium-rare almost completely from edge-to-edge. (There is a small, millimetre-thick browned edge that results from searing the steak to finish.) Beef Rare: 53ºC Medium Rare: 60ºC Pork chop Medium Rare: 62ºC (I cook it at 60 ngl)

Author

Nathan Lee

Prep Time: 00:00

Recipe Time: 02:30

Temperature : 140F / 60C

Ingredients

Rosemary
Salt+Pepper
Olive oil
Red wine?

Directions

Set your Anova Sous Vide Precision Cooker to 60ºC / 140.0ºF
Generously season the steak with salt and pepper + olive oil along with herbs (rosemary) and optional red wine. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
Place the bag in the water bath and set the timer for 2-2.5hours.
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat very dry with paper towels.
Heat the oil in a medium cast iron skillet over high heat. When the oil is shimmering, add the steak and sear until well-browned, about 30 seconds per side. Transfer steak to a cutting board and let rest for 5 minutes. Serve.