Sous vide beef fillet with Brussels sprouts

Based on 2 ratings
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Difficulty

Easy 👌
70
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g beef tenderloin
30 ml olive oil
3 sprigs rosemary
300 g Brussels sprouts
30 g butter
60 ml sesame oil
45 ml lime juice
15 g lime zest
30 g pomegranate seeds
5 g mint
salt
pepper
Metric
Imperial

Utensils

  • vacuum bag (e.g. Zwilling vacuum bag)
  • vacuum pump (e.g. Zwilling Fresh & Save vacuum pump)
  • cutting board
  • knife
  • pot (large)
  • food thermometer
  • frying pan
  • tongs
  • rubber spatula
  • Step 1/5

    Add beef fillet, half the olive oil, and some rosemary to sous vide bag and seal with vacuum pump. Thinly slice Brussels sprouts.
    • 500 g beef tenderloin
    • 15 ml olive oil
    • 2 sprigs rosemary
    • 300 g Brussels sprouts
    • vacuum bag (e.g. Zwilling vacuum bag)
    • vacuum pump (e.g. Zwilling Fresh & Save vacuum pump)
    • cutting board
    • knife

    Add beef fillet, half the olive oil, and some rosemary to sous vide bag and seal with vacuum pump. Thinly slice Brussels sprouts.

  • Step 2/5

    Preheat water to 56°C/132°F. Add sous vide bag to pot of simmering water and cook for approx. 60 min.
    • pot (large)
    • food thermometer

    Preheat water to 56°C/132°F. Add sous vide bag to pot of simmering water and cook for approx. 60 min.

  • Step 3/5

    Remove fillet from bag and dry it with some paper towels. Add remaining olive oil to a frying pan on high heat, and briefly sear the fillet. Season with salt, add butter and remaining rosemary sprigs and baste the fillet. Transfer to a plate and let rest.
    • 15 ml olive oil
    • salt
    • 30 g butter
    • 1 sprig rosemary
    • frying pan
    • tongs

    Remove fillet from bag and dry it with some paper towels. Add remaining olive oil to a frying pan on high heat, and briefly sear the fillet. Season with salt, add butter and remaining rosemary sprigs and baste the fillet. Transfer to a plate and let rest.

  • Step 4/5

    Add thinly-sliced Brussels sprouts to the same pan and fry briefly. Add sesame oil, lime juice, and zest, and simmer until the sauce has reduced slightly and the Brussels sprouts are cooked but still firm. Season with salt and pepper.
    • 60 ml sesame oil
    • 45 ml lime juice
    • 15 g lime zest
    • rubber spatula

    Add thinly-sliced Brussels sprouts to the same pan and fry briefly. Add sesame oil, lime juice, and zest, and simmer until the sauce has reduced slightly and the Brussels sprouts are cooked but still firm. Season with salt and pepper.

  • Step 5/5

    Slice beef fillet and season with salt and pepper.  Serve on a platter with Brussels sprouts, and drizzle with pan juices, pomegranate seeds, and mint leaves. Serve and enjoy!
    • salt
    • pepper
    • 30 g pomegranate seeds
    • 5 g mint

    Slice beef fillet and season with salt and pepper. Serve on a platter with Brussels sprouts, and drizzle with pan juices, pomegranate seeds, and mint leaves. Serve and enjoy!