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Sous Vide Rib Eye Fillet | Recipe by sousvidetools.com

Sous Vide Rib Eye Fillet, Smoked Anchovy and Sundried Tomato Butter

Sous Vide Rib Eye Fillet, Smoked Anchovy and Sundried Tomato Butter Beef
  • COOK TIME: 2 hours


  • 4 X 225g Rib Eye Fillet Pieces
  • 1 x 150g Tin Spanish Smoked Anchovy
  • 250g Salted Butter
  • 100g Sun Blushed Marinated Tomato
  • 1 tsp Smoked Paprika
  • 75g Finely Grated Parmesan
  • 1 tsp English Mustard Powder
  • 2 tsp Chopped Thyme
  • 2 tsp Chopped Parsley
  • 50mls Olive Oil
  • 300g Fresh Cep Mushrooms (peeled and washed)
  • Sea Salt
  • Lemon Juice
  • White Pepper




This lesser known single muscle cut is quite hard to come by but is worth searching for. It’s rich in flavour and as tender as fillet.


1. In a small bowlmix the olive oil with the smoked paprika, chopped thyme, mustard powder, a pinch of sea salt and a little white pepper

2. Trim off any silver skin or fat from the rib eye fillets

3. Toss the fillets into the flavoured oil and leave to marinade for one hour

4. Vacuum the fillets in the correct sized pouches and use the vacuum packer to seal

5. Cook in a preheated water bath at 55 degrees for 1 hour

6. Soften the butter then finely chop the sun blushed tomato and beat into the butter. Add the chopped parsley

7. Chop the smoked anchovy and gently fold into the butter. Add the grated parmesan

8. Using Clingfilm to mould the butter into a sausage shape. Wrap tightly and refrigerate

9. When the steaks have finished their cooking time, take from pouch

10. In a very hot pan caramelize the steaks on all sides then take out to rest

11. In the same pan add a small knob of butter and roast the ceps finishing with salt and a squeeze of lemon juice

12. Carve the steak onto a plate or a board, slice the anchovy butter and place on the beef

13. Serve the mushrooms on the side

Chef’s Tip

This cut of beef is fantastic when smoked before going into the pouch. Or, try to cook with a BBQ sauce in the pouch

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