Sous vide beef fillet with Brussels sprouts

Step 1/5

• 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

• 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

• 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

• 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

• 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!

Enjoy your meal!