Summary

Ingredients

• 1.2 kg boiled beef
• 3 tablespoon olive oil
• 3 sprigs rosemary
• 1 clarified butter
• salt and pepper

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Instructions

1. The boiled beef should still have the 0.5 - 1 cm thick layer of fat, as with a Brazilian picanha. This is cut into a diamond shape without cutting into the meat.
2. Put the meat with the olive oil and the stripped rosemary needles in a vacuum bag, vacuum seal and seal. Do not add salt. Heat in the terminator at 56 degrees for 24 hours. Remove the meat after the cooking time and collect some of the juices that have formed. This can e.g. be added to a prepared red wine sauce.
3. Sear the meat in clarified butter on all sides, season with salt and pepper. Cut into approx. 1 cm thick slices across the grain. The inside is pink (medium).
4. There are also e.g. bacon beans, chanterelles and croquettes or potato gratin