A fast and foolproof technique for perfectly melting beef fillet. 

700-800g fillet of beef, trimmed
1 garlic clove
1 sprig of rosemary
2 sage leaves
Olive oil
Coarsely ground salt & pepper

  1. Slice the fillet of beef into 3cm thick medallions. Peel and slice the garlic.
  2. Vacuum seal the beef with the garlic, rosemary, sage, pepper and oil in a SousVide bag.
  3. Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 60°C for 120 minutes.
  4. To finish, take the beef medallions out of the bag and brown by pan frying briskly. Season to taste with coarse ground salt and pepper.
To serve

Chef's Secret

If the fillet is well-marbled, no additional fat or oil is needed. Use a non-stick pan on the highest induction level to give it a very fast, very hot searing.