20h sous vide, 54c eye round. I just seared in hot pan, put some dijon mustard on it then a mix of thyme, rosemary and dried garlic. Then vacuum sealed, 54C in sousvide for 20h. Cut thin, top with some cranberry jam, maldon salt, rucola. Sauce is dijonaise, and side is potatoes, carrots cut to diamond shape and beets, touch of oil, salt and thyme.
I did not salt the beef before cooking to make it less hammy.
Happy with how it turned out. Could have gone few degrees lower, but it was perfectly adequate temperature to taste good, not be dry and don’t seem too rare to guests.
by nohwnd
2 Comments
I see I posted two photos. We followed it with coffee and kaiseren bundt cake. 300g butter, 6 eggs, it is very rich. Recipe here: https://recepty.cuketka.cz/amp/cisarska-babovka-kaisergugelhupf/
Sous vide eye of round is my favorite beef cut for serving cold. If you’ve never tried it, give it a go it’s quite nice. Fattier cuts don’t do well when served cold, so a nice lean cut like eye of round is optimal.