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.
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