Poached Beef

Preparation info

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By Peter Gilmore

Published 2014

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  • 1 kg (2 lb 4 oz) trimmed blackmore pure-bred wagyu fillet
  • 150 g ( oz) unsalted butter, melted
  • 50 ml ( fl oz) 10-year-aged Korean soy sauce


Put the beef fillet, butter and soy sauce into a large cryovac bag and vacuum seal at medium pressure. Set a water circulator at 55°C (130°F). Submerge the beef in the water bath and cook for approximately 45 minutes or until the beef’s internal temperature is 53°C (127°F). Transfer the beef, still in the bag, into an ice water bath to rapidly chill, then refrigerate until required.