DOCUMENT

56 Ingredients Preparation Serves 2 | Preparation time: 130 minutes 2 beef fillet steaks (4 cm thick) 2 sprigs of thyme | leaves only, chopped ½ tbsp. olive oil ½ tsp. Fleur de Sel ½ tsp. pepper, black Accessories: Vacuum sealing bags Rack Season the steaks with the thyme, then place them in the vacuum sealing bag and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Once cooked, take the steaks out of the vacuum sealing bag. Heat a pan until extremely hot, add the olive oil and flash fry the steaks on both sides. Season with salt and pepper. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 56 °C Programme duration: 2 hours Shelf level: 2 Beef fillet steak Useful tip Serve with freshly cooked chips and Béarnaise sauce.