Sous vide Dexter Beef | Recipe by sousvidetools.com
Sous vide Dexter Beef

- COOK TIME: 1 hour 30 minutes
- PREP TIME: 45
- DIFFICULTY: Hard
- SERVES: 6
Ingredients
Beef
beef fillet
100g salt
Parsley Porridge
1 bunch parsley
2 clove garlic
50g butter
1 shallot
100g porridge
700ml chicken stock
100g parmesan
100g dried breadcrumbs
1 egg
50g flour
Onion Puree
500g white onions
Onion Pannacotta
agar
2 gelatine leaves
cream
5 red onions
thyme
garlic
200ml port
200ml balsamic
Shallot Marmalade
500g shallots
To Finish
Chargrilled Spring Onion
Method
Thanks to our friend, award winning Chef Tom Shepherd for this Sous Vide Dexter Beef recipe. Tom has been cooking up a storm offering his luxurious 3 course dine at home boxes and has been kind enough to share a selection of recipes, that he has used within the boxes that incorporate the sous vide technique.
To find out more about Tom or to order one of his delicious dine at home boxes have a peep at his website
beef – prep and roll beef, place into a 10% brine for 12 hours, wash and portion. Vacuum pack and cook for 15 mins at 58c, roast in a pan.
parsley porridge – place all ingredients into a pan and cook out until thick and gloopy, set in the fridge and shape into balls, pane and deep fry at 180c for 2/3 mins.
onion puree – peel and dice onion, heat butter to a nutty brown, cook onion until soft, blend and season.
shallot marmalade – slice shallots until thin, cook out gently in some sugar and salt until soft and sticky.
onion pannacotta – heat onion puree with milk and cream, boil agar and add gelatine, cool on a tray and once cool, cut out desired shape and serve.
Top with the charred spring onion to serve.