Summary

Ingredients

• 500 g beef fillet (s), whole
• 1 sprig rosemary
• 2 tablespoon butter
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 juniper berries
• some rosemary needles

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Instructions

1. 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).
2. Then weld in foil with the rosemary sprig.
3. 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).
4. 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!
5. Then take it out of the CC and cut open the foil.
6. Heat the butter with the salt, pepper, pressed juniper berries and a few rosemary needles in the pan and let it brown slightly.
7. Brown the fillet briefly on both sides (all in all approx. 1 min.).
8. Just cut open more (not too thin slices) and serve.