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Create Sous-Vide Beef Fillet

Create Sous-Vide Beef Fillet

Stewart Tee is the head chef at Marina Wharf in Jefferey’s Bay, Western Cape and delights us with one of his many specialities, a Sous-Vide Beef Fillet.

The beauty of the latest food trend, is a new style called Sous-Vide and is incredibly flavoursome, due to the fact that the cooking method locks all the aroma in the meat. You will need a Sous-Vide machine, click here for any additional information.

Create Sous-Vide Beef Fillet

Mouth-watering recipe from Stewart Tee. Recipes Create Sous-Vide Beef Fillet European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g beef fillet
  • Dehydrated wild mushrooms (homemade)
  • Cape oak wood chips
  • 2 x baby onions
  • ½ punnet Mixed wild mushrooms
  • 1 x potato
  • 1 x slice streaky bacon
  • ½ cup flat leaf parsley
  • 250ml olive oil
  • 2 x sprig rosemary
  • 1 cup beef jus
  • ½ cup red cherry coulis (hope made)
  • 100g butter


  1. Put dehydrated mushrooms in a hot smoking pan, smoke mushrooms with cape oak wood chips.
  2. Take mushrooms out & blend till fine powder leave to dry out if necessary.
  3. Slice potato very thin & roll into a flower shape with the bacon, coat the potato in truffle oil.
  4. Place baby onion in a roasting pan, with olive oil, rosemary & chopped garlic.
  5. Coat the fillet with the mushroom powder (“charcoal”) salt & pepper.
  6. Place steak into a vacuum seal bag and tightly vacuum.
  7. Put steak in sous vide machine & slowly cook for 20min.
  8. Steak should still be rare inside.
  9. Heat the beef jus & cherry coulis till thickened & glossy
  10. Blend the parsley with 200ml olive oil, place chlorophyll oil in sauce bowl to garnish plate
  11. Fry wild fungi in butter
  12. Now all components are ready

Dress the plate with the chlorophyll oil, place steak, onions, mushrooms & potato in your own design, dress with red cherry jus & enjoy


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