Whole Fillet of Beef, Sous Vide, in Cooking Chef

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	3 hrs
Total Time	3 hrs 15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Whole Fillet Of Beef, Sous Vide, in Cooking Chef

Instructions

Wash the beef fillet whole, pat dry with kitchen paper and slowly bring to room temperature (take out of the refrigerator about 2 hours beforehand).
Then weld in foil with the rosemary sprig.
Fill the Cooking Chef bowl with water up to the maximum mark and set it to 58 ° C (put on the splash guard, stirring interval 3 without stirrer).
When the temperature is reached, add the welded fillet of beef and leave for 3 hours. Close the splash guard so that the temperature remains constant!
Then take it out of the CC and cut open the foil.
Heat the butter with the salt, pepper, pressed juniper berries and a few rosemary needles in the pan and let it brown slightly.
Brown the fillet briefly on both sides (all in all approx. 1 min.).
Just cut open more (not too thin slices) and serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.