Sous-vide Rare Fillet Steak with Herb Garlic Butter
Sous-vide rare fillet steak with herb garlic butter is a restaurant-style main course where beef fillet steaks cook gently at precise low temperature before finishing with a rich butter enriched with garlic, parsley and thyme. The TM7 sous-vide function delivers edge-to-edge rare doneness with maximum juiciness, while the herb butter melts into a silky sauce.
About this recipe
Sous-vide rare fillet steak with herb garlic butter Thermomix TM7 brings the classic French bistro technique straight into your home kitchen, and it is easier than most people imagine. Searching for sous-vide recipes for your all-in-one kitchen machine often leads to complicated setups with vacuum sealers and water baths, but the TM7 handles the precise low-temperature cooking itself, keeping your beef fillet steaks exactly at rare doneness from edge to edge. The result is steakhouse-quality meat with a buttery, melt-in-the-mouth texture that pan cooking alone can never achieve. While the steaks cook gently, you prepare the finishing touch: a fragrant compound butter of salted butter, garlic clove, fresh parsley and thyme, blitzed in seconds. This makes it a superb choice for a luxurious weekend dinner, a dinner party centrepiece or a romantic Valentine's meal, and the garlicky herb butter melting over the sliced fillet delivers a sauce-like richness with barely any effort.
Preparation tips
- Pat the beef fillet steaks completely dry before vacuum sealing so the herb butter adheres evenly and you get a beautiful golden crust when searing afterwards in a very hot pan.
- Chill the garlic herb butter in the freezer until firm, then slice it into coins so each portion of sliced fillet receives an even melting disc of parsley-thyme butter at the table.
- Serve the rested, sliced fillet on warm plates with the pan juices spooned over; a simple green salad or roasted potatoes rounds out this French bistro-style main course beautifully.
Recipe variations
- Lactose-free version: replace the salted butter with a good-quality plant-based block butter and add a pinch extra sea salt, keeping the parsley, thyme and oregano for the same fragrant melting finish over the sous-vide fillet.
- Festive variation: fold finely grated lemon zest and a few crushed pink peppercorns into the herb butter and serve the sliced rare fillet with roasted baby potatoes for an elegant Christmas or New Year's dinner.
Why this recipe works
Achieving the perfect rare fillet steak at home is often a challenge, but precision is now within reach. With the Thermomix TM7, you can master restaurant-quality sous-vide cooking effortlessly. Its accurate temperature control guarantees flawless results every time, ensuring your meat is cooked exactly to your liking without any guesswork. Simply seal your steak, let the TM7 handle the precise timing, and finish with a rich herb garlic butter. Experience the confidence of serving a consistently perfect dish that impresses everyone at the table.
Thermomix TM7 Benefits
- Precise low-temperature heating keeps the beef fillet steaks exactly at rare doneness, delivering restaurant-quality juicy meat without guesswork. [Precision Control]
- The TM7 chops the garlic clove and parsley leaves finely in seconds, creating an even herb butter base faster than by hand. [Time Savings]
- Using the built-in scale, weigh the salted butter and sea salt directly in the mixing bowl for consistently seasoned herb butter every time. [Time Savings]
- Hands-free sous-vide cooking means the fillet steaks need no supervision, leaving you free to prepare sides or set the table. [Hands-Free]
- The TM7 mixes the butter with thyme, oregano and ground pepper into a uniform compound butter that melts evenly over the rested meat. [Multi-Function]
Ingredients
- fresh parsley leaves
- fresh thyme leaves
- dried oregano
- garlic clove
- salted butter
- beef fillet steaks
- fine sea salt
- ground black pepper
- dried bay leaves
- water