• Cook time: 2 hours
  • Temperature: 60 ºC
  • Shelf level: 2
  • Function: SousVide
  • Water: 800 ml
  • Serves: 4


Main Dish
  1. 700-800g of beef sirloin/fillet,
  2. each piece should be 3cm thick
  3. 1 clove of garlic, peeled and sliced
  4. 1 sprig of rosemary
  5. 2 leaves of sage
  6. Extra virgin olive oil
  7. 1 pinch of salt & pepper


  1. Put the meat, garlic, rosemary, sage pepper and oil in a vacuum bag, vacuum seal and cook for 2 hours.
  2. After cooking, remove the meat from the bag and dry it with a paper towel.
  3. Grill or sear the meat in a hot pan for a few seconds to brown it.
  4. Cut into slices, put in a dish and add salt and oil.
compare channel adviser image

Purchase In-Store