Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 4 beef fillet steaks (180-200 g each, 3 cm thickness)
- 2 tsp salt
- ¾ tsp ground black pepper
- 4 sprigs fresh thyme
- water, to fully submerge bags (not higher than the 2L maximum fill level)
- 30 g lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
- 50 g eschalots
- 1 - 2 sprigs fresh tarragon, leaves only
- 50 g dry white wine
- 1 tbsp white wine vinegar
- 200 g unsalted butter, cut into pieces, plus 1 tbsp extra for searing
- 4 egg yolks
- Nutrition
- per 1 portion
- Calories
- 3058.5 kJ / 728.2 kcal
- Protein
- 48.1 g
- Carbohydrates
- 0.7 g
- Fat
- 60.1 g
- Saturated Fat
- 34.8 g
- Fibre
- 0.6 g
- Sodium
- 1243.2 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
Alternative recipes
Rare beef steak with herb garlic butter
2h 15min
Sous vide fillet steak with gin and peppercorn sauce
2h 20min
Sous vide asparagus with poached eggs (TM5)
1h 5min
Sous vide salmon with avocado cream (TM5)
1h 5min
Mushroom and white wine cream sauce
30min
Sous vide pears with cinnamon sauce (TM6)
2 godz.
Bananas with coconut cinnamon sauce
30min
Grilled eye fillet with Café de Paris butter
45 dk
Pork fillet wrapped in prosciutto with barbecue butter
1 Std. 30 Min
Sous vide chicken ballotine with red capsicum sauce (TM6)
2 godz. 5 min
Sous vide salmon with avocado cream (TM6)
1h 5min
Sous-vide rare beef steak with béarnaise sauce
2h 20min