The Perfect Steak

Sous vide is without a doubt the best way to achieve the perfect steak.  This gentle way of cooking maintains nutrients and moisture within the bag reducing volume loss.

Whether you are new to sous vide or an old hand, give this simple recipe a go and enjoy the stunning results!



12 baby carrots, washed, peeled and trimmed

6 baby turnips, washed, peeled and trimmed

4 small kipfler potatoes, washed and peeled

canola oil, as required

salt, pepper 12 green beans

4 tenderloin steaks (approx. 250 grams)

4 sprigs thyme canola oil, as required

salt, pepper



Preheat a water bath to 83⁰C/176⁰F.

Put the carrots in a vacuum pouch with a splash of oil and a pinch of salt.

Cut the turnips into quarters, then put in their own vacuum pouch with a splash of oil and a pinch of salt.

Slice the kipflers 1cm thick, and put in a third vacuum pouch with a splash of oil and a pinch of salt.

Seal the 3 vacuum pouches on high, and cook in the preheated water bath for 1 hour.

Take pouches out of bath and cool.

Meanwhile, trim the beans and blanch in a large pot of boiling, salted water for 2 minutes, then plunge straight into ice water until cold.  Set aside.


Depending on how you like your steak cooked, preheat a water bath to: • 53⁰C/127.5⁰F Rare • 57⁰C/134.5⁰F Medium-rare (pictured) • 62⁰C/143.5⁰F Medium • 66⁰C/150⁰F Medium-well • For well-done, finish a medium-well steak in the pan for 5–7 minutes each side.

Remove any sinew from the steaks and place them side by side in a vacuum pouch. Add the thyme, and seal the pouch on high with a splash of oil and a pinch of salt.

When cooking at these temperatures for short times, the steak will not be pasteurized, so seal well in a hot pan with a touch of oil before serving.


To serve

20 grams unsalted butter oil, for frying

veal jus (see page 209)

Heat the butter and a splash of oil in a heavy-based pan. Cut open the potato pouch and sauté the potatoes for a few minutes, then add the turnips, carrots and beans and cook until warmed through.

Place the steaks and vegetables on serving plate, and sauce with hot veal jus.


Time: 1 hour 30 minutes, includes 1 hour cooking time. Serves 4



Image and recipe: At Home with Sous Vide by Dale Prentice