Sous Vide Fillet of Beef

Cook time 3 hours + 1 hour for the meat to come to room temperature
Servings 4


1 tbsp extra virgin olive oil

20g butter

1kg centre-cut fillet of beef, tied

3 sprigs of thyme

2 bay leaves

Salt & pepper

Roasted Kipfler potatoes, to serve

Sous Vide Fillet of Beef


Remove beef from the fridge one hour before cooking.

Massage oil over the fillet of beef and season generously with salt and pepper. Place into a zip-lock bag with all of the herbs. Do not lock the bag at this stage.

Fill the cooking pot with water and select ‘sous vide’ function. Set the temperature to 58C for 3 hours.

Using the water displacement method: submerge the zip lock bag halfway into the water to squeeze out all of the air, then seal the bag. Allow to float in the water and close lid without locking. Press start.

After the program is finished, you may store the fillet of beef in the fridge ready to sear off in the pan at a later time or proceed to seal the meat.

Heat a pan and add butter, herbs and a splash of oil. Remove beef out of the bag and pat dry. Seal beef on all sides until golden and baste in the butter (about 6-8 minutes).

Remove and rest for 10 minutes before slicing and serving with potatoes and your favourite sides and sauce.