Roast beef sous-vide
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  • 4 sprigs rosemary
  • 6 sprigs thyme
  • 1 kg roast beef, cut and ready to cook
  • 2 tbsp olive oil
  • Coarse sea salt
  • Freshly ground pepper


Wash the herbs, shake dry, pluck off the leaves or needles and chop coarsely. Wash the meat and pat dry. Brush with olive oil and sprinkle the herbs all over.

Put the roast beef into a ZWILLING FRESH & SAVE bag M, folding over the opening of the bag so that the seal does not get dirty. Close the bag with the zipper, vacuum seal and press the push button to close the valve completely.

Attach the ZWILLING ENFINIGY Sous-vide Stick to a suitable pot, e.g. ZWILLING Pro 28 cm. Fill the pot with water, observing the maximum filling quantity on the stick. Heat the water to 56 °C. When the temperature is reached, place the bag in and cook the roast beef sous-vide for 4 hours.

At the end of the cooking process, remove the bag from the water bath and take out the meat.

Fry or grill the meat on all sides in a hot grill pan or on a hot grill. To serve, slice and season with sea salt and freshly ground pepper.

Serve with creamy polenta and broccoli-cauliflower vegetables with béarnaise sauce.


When cooking sous-vide, make sure that the meat is covered with water for the entire cooking time. The universal ZWILLING sous-vide lid reduces heat loss during cooking.

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