Tagliata of beef sirloin with peach basil

Category: Cold meals and snacks
Tagliata of beef sirloin with peach basil

Ingredients

beef tenderloin (suvid) 200 g
basil 2 parts
arugula 1 part
canned peaches 3 halves
olive oil 3 tbsp. l.
Red onion 1/2 pc
balsamic vinegar 1.5 tbsp. l.
balsamic cream taste
mustard beans 0.5 tsp
salt and black pepper taste

Cooking method

  • The recipe for one of my all-time favorite salads. Unfortunately, we haven’t cooked it for a long time, because it has become difficult to buy good meat not only for raw carpaccio, but also for steak. This time, I decided to experiment with a regular beef tenderloin and make it a fillet mignon suvid. rar ... It turned out very well.
  • So, prepare a water bath by heating the water to 54 * C (Anova / Shteba thermostat or Urson / Shteba / Redmond pressure cooker).
  • Peel the tenderloin, salt and pepper. Put in a bag, add a spoonful of olive oil and a spoonful of soy sauce (to enhance the taste of the meat, to make it a little more saturated, because our meat is ordinary). We evacuate.
  • Tagliata of beef sirloin with peach basil Tagliata of beef sirloin with peach basil Tagliata of beef sirloin with peach basil Tagliata of beef sirloin with peach basil Tagliata of beef sirloin with peach basil
  • We lower the package in water heated to the desired temperature.
  • Cooking for 1-4 hours at a temperature of 54 * C for the degree of rar.
  • I kept it for 2 hours.
  • Otherwise:

    medium rar - 57 * C, medium 60 * C

  • Tagliata of beef sirloin with peach basil Tagliata of beef sirloin with peach basil Tagliata of beef sirloin with peach basil
  • Take out the bag, shock chill. I do this in a sink with cold water (in winter the water in the tap is almost ice cold), adding cheap salt.
  • Store sealed in refrigerator until needed.
  • For the salad, rinse and dry the arugula and basil leaves (no stems). I like the basil to be larger, but you can take equal parts of the greens.
  • Tagliata of beef sirloin with peach basil Tagliata of beef sirloin with peach basil Tagliata of beef sirloin with peach basil Tagliata of beef sirloin with peach basil
  • Thinly chop the onion and canned peaches into wedges. If you occasionally buy peaches, go for the harder, undigested peaches.
  • Prepare a dressing from 3 tbsp. l. olive oil, 1.5 c. l. balsamic vinegar, 0.5 tsp. grain mustard. Stir everything.
  • Tagliata of beef sirloin with peach basil Tagliata of beef sirloin with peach basil
  • Cut the meat as thinly as possible. To make it easier to cut, hold the meat for 15 minutes in the freezer.
  • Salt and pepper the meat again. If possible, it is better to take Himalayan salt, fleur de sel, good sea salt, etc.
  • Tagliata of beef sirloin with peach basil Tagliata of beef sirloin with peach basil Tagliata of beef sirloin with peach basil Tagliata of beef sirloin with peach basil
  • 54 * C - temperature for rar steak (with blood), a good substitute for raw carpaccio. But if someone likes a big roast, you can raise the temperature of the suvid. You can even grill the steak quickly and add a smoky flavor to the meat. But I like it more as it is, without roasting.
  • Put salad on a plate, add meat slices. Top - balsamic cream.
  • Done!
  • Tagliata of beef sirloin with peach basil

The dish is designed for

4 servings

Time for preparing:

preparation 2 hours, active 5-10 min

Cooking program:

suvid thermostat, multicooker

Note

Tagliata - From the Italian for "thinly sliced".

Masinen
Cronut, thanks for the recipe!
But I can say that this is sooo for an amateur
I have not dropped below 57 grams in cooking beef
Cronut
Masinenset the temperature higher, of course, if you like a large roast.

I've missed raw tartars and carpaccio terribly.

The meat turned out to be the most tender, it is not even clear that it is from an ordinary supermarket. Neither Miratorg nor the Australian trading house have been pleased with a good steak lately.
MouseYulka
Cronut, thanks.
And for what purpose there is such a wide range of cooking times? If, depending on the weight of the meat, then explain the pliiz for the uninformed
Cronut
MouseYulka,
after an hour you can already eat, and after 4 the structure of the meat changes slightly. This is especially noticeable on rabbit meat.
Yes, you can make a small correction for the thickness of the piece, 15 minutes for every 2.5 cm. But the tenderloin is usually thin and narrow. This part of the mascara is completely non-working, the most delicate, you can not keep it for a long time.
In addition, I noticed that not everyone is used to putting food in already heated water, and someone gets it out of the freezer.
In general, a corridor is given so that everyone can adjust for themselves. I had meat from the 0 * C shelf. I cooked for 2 hours while doing other things.
Now I'll make a note in the recipe.
From the leftovers, we fried filet mignon steaks in the evening. Well, it just worked out great. With 50% savings on expensive meat.
I understand that any cut is not cheap. But regarding the price of the products Miratorg and the Australian House, which, I believe, have greatly dropped in quality and economy. And then, beef tenderloin is sold everywhere, anywhere, anyone can cook it. No need to guess what Black Angus is. Sometimes, you can pamper yourself.
Y-yes, someone spoils himself with a mousse cake, and serve me the meat.
MouseYulka
Thank you. I will try to bungle a delicacy :-) I am also a meat soul, but I also love cakes
Lisichkalal
Cronut, very appetizing! I will definitely do it in this performance. But today I just have steaks. Thickness 2-2.5 cm. 1 hour at 54 degrees is enough? We love juicy, red, but not so that blood drips directly from it, but just a little pink juice remains on the grater.
Cronut
Lisichkalal, I am disappearing at my new job for days now, I do not see the white light. Sorry for not answering right away.

For 2.5 cm, I would add 15-25 minutes, that should be enough.

On the other hand, in the recipe there is a tenderloin, that is, filet mignon. If the steaks have good streaks of fat, then I like to add a little time so that the fat is heated more strongly. Even up to 2-2.5 hours. Bon Appetit.




Regarding the degree of roasting: 54 * C is a medium rar, at 60 * C it is clearly a medium, I already do not taste at all. But you can also look for the middle.

Or you can 54 * C, and then fry the crust a little longer in a pan.

Quite, completely with blood, and probably will definitely go to tartare: 50 * C. Time is still from 1 hour.

Good luck.
Lisichkalal
Cronut, thank you very much for your answer! I did it yesterday at 54 degrees for 1 hour. Fried in a frying pan longer. I didn’t like the spray, the smoke, it hadn’t happened for a long time)) in the video, everything is so beautiful among the Americans)), but I had a hell of a kitchen)
It turned out the way we love! Just a little wrong with the meat, in some places it was tough and sinewy. I won't buy there anymore.
Su-vid rules. But you also need to buy good meat and be able to understand it.
I buy meat for tartar in a regular store. I ask the butcher what meat will fit, he scrolls it, and my husband cooks at home. Well, loudly said, cooks. Marinates a little, cools and puts on a plate) with onions and raw yolk ... ohhh, I want a tart-tar steak)

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