Delicious Roast beef
- Salt 70 g
- Sugar 40 g
- Spices to taste
- Beef tenderloin 1 kg
- Heat a liter of water with salt and sugar. Add spices (Kaffir lime leaves are great). In a cold marinade, place the meat and leave for at least an hour at room temperature, and preferably overnight in the refrigerator.
- Shake the meat from the marinade, put it in the bag with the spices. If it is not marinated for long, add large sea salt. Close the package using a vacuum sealer – or put the tenderloin in a package with a zip, immerse the package in a pan with cold water and close the lock when it is 3 mm above the water surface.
- Pour water into a sous-vide or multicooker, set the temperature to 60 degrees and time: one and a half hours. Put the sealed bag into the water, press the Start button.
- After one and a half hours, the tenderloin, which has preserved juiciness and pink color, can be carried to the table. If you like a ruddy crust, you can quickly fry the meat in a hot frying pan.