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Techniques: Sous-Vide
Take the very best meat, some fresh herbs and a pinch of spice, and cook it in a vacuum bag. No fat spitting and no smoke rising – but an explosion of flavour at the end. Just use a vacuum bag and get your oven to do the work while you get ready for your guests.
How it works
If you use the same sous-vide technique as gourmet chef Georges Pralus, the result is meat, fish and vegetables that are perfectly cooked with almost no effort. With this vacuum-packed method, ingredients are oven-cooked gently at a constant temperature of between 45 and 95°C; sealed off from the air, the food retains its natural vitamins and minerals while its flavours are concentrated. Even the most sensitive of ingredients can handle an extra quarter of an hour cooking time when vacuum-packed in an oven with a sous-vide function (e.g. like some NEFF ovens) – it’s impossible to overcook. That is why the world’s top chefs love the vacuum-packed method.
Step 1
Rub olive oil into the meat, season with pepper, and then vacuum with some vegetables and summer herbs.
Pro tip: Use a vacuum drawer (such as the NEFF one) to create sous-vide packages in seconds.
Step 2
Heat the oven to 58°C and cook the package for around one hour using the sous-vide mode. Put the bag onto a chopping board and open it carefully; fry the steak on both sides for around 1-2 minutes to give it a delicious crust and then serve.
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