Ingredients for 5
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
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.
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