Sous Vide Fillet Steak with Chimichurri Sauce

Sous Vide Fillet Steak with Chimichurri Sauce

Impress your loved one this Valentine’s Day with a restaurant-worthy steak. This simple recipe packs a lot of flavour, and by cooking the meat Sous Vide you can be sure that you will get it exactly how they like it. The chimichurri sauce is fresh and light, but the red wine vinegar and chilli gives it a real kick – the perfect way to spice up your Valentine’s.


We cooked the steak to 54 °C, just below medium-rare. Set the bath to 52°C for rare, 60°C for medium or 71°C for well done.

For the steak
  • 2 fillet steaks, 1-2 inch thick
  • Sea salt and freshly ground black pepper
  • Olive oil, for frying
For the Chimichurri:
  • Large bunch of parsley, finely chopped
  • Small bunch of oregano, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 3 garlic cloves, finely chopped
  • 35ml red wine vinegar
  • 100ml olive oil
  • Mix all of the chimichurri ingredients together in a bowl and season with salt and pepper. Allow the flavours to infuse for around 2 hours before serving.
  • Fill a water bath with water and set the temperature to the required doneness of your steak. We cooked ours to 54°C, just below medium-rare. Set the bath to 52°C for rare, 60°C for medium or 71°C for well done.
  • Season the steaks generously with salt and pepper and place into 2 separate zip seal or vacuum bags. Remove the air from the bags by using a vacuum bag sealer or the water displacement method.
  • Place the steaks into the water bath. A steak 1 inch in thickness will take 1-3 hours to reach temperature, any longer than this and the proteins can begin to break down and become mushy. We recommend setting a timer for 2 hours.
  • Once the timer goes off, remove one of the bags from the bath and use a Thermapen to probe the steak and ensure that it has reached the desired temperature. If it is a little under, use foam tape which will seal itself once you remove the probe, enabling you to return your steak to the bath without air escaping or water getting inside.
  • Extract the steaks from their bags and thoroughly pat them dry with paper towels. Put some oil into a cast iron pan over a high heat. Once the oil is sizzling, add the steaks and sear for around 30 seconds each side, until browned. Don’t sear the steaks for too long or it will begin to raise the internal temperatures.
  • Transfer the steaks to a chopping board and allow them to rest for 5 minutes before serving alongside the chimichurri sauce.
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