Beef Fillet With Sous Vide Featherblade Recipe

Recipe By Slurrp

Beef Fillet with Sous Vide Featherblade is a succulent and flavorful dish that combines the tenderness of beef fillet with the rich marbling of featherblade. The beef is cooked using the sous vide method, which ensures a perfectly cooked and evenly tender result. The fillet is seared to create a beautiful crust, while the featherblade is braised to melt-in-your-mouth perfection. This dish is a true celebration of beef, with each bite delivering a burst of flavor and a melt-in-your-mouth texture.

5
21 Rating -
Rate
Non Vegdiet
1hr 30minstotal
1hr 30m.total
Beef Fillet With Sous Vide Featherblade
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Ingredients for Beef Fillet With Sous Vide Featherblade Recipe

  • 125 gram Beef Fillet
  • 125 gram Featherblade
  • As required Salt And Pepper, To Taste

Directions: Beef Fillet With Sous Vide Featherblade Recipe

Cooking Directions

  • STEP 1.Preheat the sous vide water bath to 55°C (131°F).
  • STEP 2.Season the beef fillet and featherblade with salt and pepper.
  • STEP 3.Place the beef fillet and featherblade in separate vacuum-sealed bags.
  • STEP 4.Cook the beef fillet in the sous vide water bath for 2 hours.
  • STEP 5.Braise the featherblade in a Dutch oven for 4 hours.
  • STEP 6.Remove the beef fillet from the bag and pat dry with paper towels.
  • STEP 7.Heat a skillet over high heat and sear the beef fillet on all sides until browned.
  • STEP 8.Let the beef fillet rest for a few minutes before slicing.
  • STEP 9.Serve the beef fillet with the braised featherblade and your choice of sides.

Cooking Tips

  • For best results, use a high-quality beef fillet and featherblade.
  • Make sure to properly season the beef before cooking to enhance the flavor.
  • Searing the beef fillet after sous vide cooking adds a delicious crust.
  • Letting the beef fillet rest before slicing allows the juices to redistribute and ensures a juicy result.

Storage and Serving

  • Leftover beef fillet and featherblade can be stored in separate airtight containers in the refrigerator for up to 3 days.
  • To reheat, gently warm the beef fillet in a skillet over low heat until heated through.
  • Serve the beef fillet and featherblade with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition
value
2295
calories per serving
95 g Fat172 g Protein57 g Carbs17 g FiberOther

Current Totals

  • Fat
    95g
  • Protein
    172g
  • Carbs
    57g
  • Fiber
    17g

MacroNutrients

  • Carbs
    57g
  • Protein
    172g
  • Fiber
    17g

Fats

  • Fat
    95g

Vitamins & Minerals

  • Calcium
    523mg
  • Iron
    13mg
  • Vitamin A
    1680mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    43mg
  • Vitamin B6
    3mg
  • Vitamin B9
    200mcg
  • Vitamin B12
    4mcg
  • Vitamin C
    65mg
  • Vitamin E
    6mg
  • Copper
    2mcg
  • Magnesium
    374mg
  • Manganese
    4mg
  • Phosphorus
    1894mg
  • Selenium
    154mcg
  • Zinc
    18mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp