Perfectly Tender Sous Vide Beef Fillet with Garlic Infusion
Nutritional value per serving
Calories350kcal
Carbs1gram
Fat22gram
Protein35gram
Ingredients
- Beef fillet steak (center-cut) - choose firm, bright red meat with fine marbling for best flavor2 pieces (about 150 g each)
- Garlic cloves - fresh, firm, and without green shoots to avoid bitterness3 pieces
- Unsalted butter - use high quality for better flavor2 tbsp
- Fresh thyme sprigs - optional, fresh and fragrant2 sprigs
- Salt - fine sea salt or kosher salt1 tsp
- Black pepper - freshly ground for best tasteto taste n/a
- Olive oil - extra virgin recommended1 tbsp
Experience the ultimate in tender, juicy beef fillet infused with the savory aroma of garlic, cooked perfectly using the sous vide method. This recipe is designed for home cooks with standard kitchen tools and common ingredients but delivers restaurant-quality results with minimal effort. The total cost of ingredients is approximately $12 USD / €11 / £9 / ₹900, making it an affordable treat. Each serving contains about 350 kcal, rich in protein, suitable for low-carb and paleo diets. The recipe is easy to follow with a medium level of complexity and requires around 1 hour and 50 minutes including preparation and cooking time. Enjoy perfectly cooked beef with precise temperature control and safe cooking practices highlighted throughout.
Preparation instructions
Preheat the sous vide water bath
1Set your sous vide precision cooker to 56°C (132.8°F) for medium-rare doneness. This temperature ensures tender, juicy beef while eliminating harmful bacteria. Preheating takes about 10 minutes.
Prepare the beef fillet and garlic
2Season the beef fillets generously with salt and freshly ground black pepper. Lightly crush the garlic cloves with the flat side of a knife to release aroma but keep them whole to avoid overpowering.
Vacuum seal the beef with garlic and herbs
3Place each beef fillet in a vacuum-seal bag with a crushed garlic clove and one sprig of thyme. Add a tablespoon of butter into each bag. Seal the bags using a vacuum sealer, removing as much air as possible to ensure even cooking and reduce risk of contamination.
Cook the beef fillet sous vide
4Submerge the sealed bags into the preheated water bath. Cook for 1 hour for 150 g fillets. This timing allows the beef to cook evenly to the targeted internal temperature. Make sure bags are fully submerged and not touching the side of the container for best results.
Finish by searing the beef
5After cooking, remove fillets from bags and pat dry thoroughly with paper towels to ensure a good sear. Heat olive oil in a skillet over high heat. Sear each fillet for about 30 seconds to 1 minute per side until golden brown. This adds flavor and appealing texture without overcooking.
Rest and serve
6Let the beef rest for 3 minutes after searing to allow juices to redistribute. Serve immediately with your preferred sides. The garlic infused during cooking adds a subtle depth of flavor.
Cooking Tips
1To ensure food safety, never reuse vacuum bags. Discard bags after cooking to avoid contamination.
2Use a thermometer to check water bath temperature for accuracy.
3For different doneness levels, adjust the temperature: 52°C for rare, 60°C for medium.
4Avoid cross-contamination by washing hands and surfaces after handling raw beef.
5If you don’t have a vacuum sealer, use a resealable freezer bag and remove air using the water displacement method.
Equipment Needed
- Sous vide precision cooker
- Large heat-safe container for water bath
- Vacuum sealer with bags (or resealable freezer bags)
- Heavy skillet or frying pan
- Tongs
- Paper towels
Shopping List
[ ] Beef fillet steak (2 pieces, ~150 g each) — Choose fresh, firm cuts with good marbling for best tenderness and flavor. Approx $10. [ ] Garlic cloves (3) — Use fresh, firm cloves without any green shoots. Approx $0.50. [ ] Unsalted butter (2 tbsp) — Opt for high-quality butter for rich taste. Approx $0.40. [ ] Fresh thyme sprigs (2) — If unavailable, dried thyme can be substituted (use less). Approx $0.50. [ ] Salt (1 tsp) — Use fine sea salt or kosher salt for seasoning. Approx $0.10. [ ] Black pepper (to taste) — Freshly ground black pepper enhances flavor. Approx $0.10. [ ] Olive oil (1 tbsp) — Extra virgin olive oil recommended for searing. Approx $0.50.
Total estimated cost: $12.10
FAQ
What is the safe internal temperature for sous vide beef?
For medium-rare, cook beef to 56°C (132.8°F). Cooking at this temperature for at least 1 hour safely pasteurizes the meat.
Can I sous vide thicker or thinner cuts of beef fillet?
Yes, thicker cuts will need longer cooking times (e.g., 1.5 to 2 hours). Thinner cuts can cook for 45 minutes to 1 hour. Avoid cooking too long to preserve texture.
What if I don’t have a vacuum sealer?
Use a resealable freezer bag and slowly submerge it in water to push out air before sealing, known as the water displacement method.
How do I know when the beef is fully cooked?
With sous vide, the water bath temperature determines doneness. Cooking for the recommended time ensures it reaches the correct internal temperature safely.
How should I store leftover sous vide beef?
Cool cooked beef quickly, refrigerate within 2 hours, and consume within 3 days. Reheat gently to maintain texture.