Recipe for sous vide beef ball tip with butter-fried cauliflower
A beef ball tip is a small roast cut from the tender part of the round. The meat is delicious, and I have prepared it using the sous vide/water bath technique.
Ingredients
- 1 kg Beef Ball Tip
- 14 gram Oil Neutral in Flavor
- 10 gram Butter
- Spices Salt and Pepper
- 1 pcs. Cauliflower
- 15 gram Butter
- 28 gram Oil
- 10 gram Butter
- Spices Salt and Pepper
- 30 gram Garlic Butter
Instructions
Beef Ball Tip Sous Vide
- Season the meat with salt and pepper.
- Vacuum-pack the meat and cook it in a sous vide/water bath at 54 degrees Celsius (129 degrees Fahrenheit) for 2 hours.
- Remove the meat from the bag and pat it dry, either with a tea towel or paper towels.
- Heat a pan over high heat and add the oil.
- Add the meat and butter simultaneously and sear for about 20-30 seconds on each side.
- Remove the meat from the pan and slice it thinly.
Butter-Fried Cauliflower
- Wash the cauliflower and cut it into smaller pieces (about 2 x 3 cm).
- Heat a thick-bottomed pan with oil and add the cauliflower and butter. Cook over high heat for a few minutes until it gets a slight crust.
- Reduce the heat and let it simmer for 10 minutes - this will bring out the nutty flavor in the cauliflower.
Serving
- Serve the meat with a dollop of garlic butter on top and garnish the dish with basil leaves.
