Sprinkle the steak with salt and pepper. Rub well, then tie the steak with butcher’s twine, placing a sprig of rosemary and 3 or 4 sage leaves between the meat and the twine.
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In a pan, heat a little oil with a garlic clove, 2 sage leaves, a sprig of rosemary and 4-5 sprigs of fresh thyme. Sear the steak well on all sides, quench with white wine and allow the alcohol to evaporate.
Put the steak in the blast chiller pre-heated at 75°C, start the low-temperature cooking function to cook it to perfection (rare). Start the blast chilling function at +3°C immediately after cooking so the roast beef will be cold and ready to serve.
Use a slicer or a very sharp knife to slice the roast beef thinly and serve it on a salad of rocket and cherry tomatoes, with toasted almond flakes and a few drops of balsamic vinegar.
With Fresco you can...
COOK AT LOW TEMPERATURE: for perfectly rare roast beef it is advisable to set the temperature to 75°C and start the blast chilling function straight after cooking.
- Roast beef cooking time with Fresco: 1 hour 30 minutes (about 7 cm thick, previously seared on a pan)
BLAST CHILL: blast chilling the roast beef as soon as it’s done allows you to eat it cold right away or store it in the fridge for a whole week, as if freshly roasted.
- Roast beef blast chilling time with Fresco: 2 hours (whole cut, about 7 cm thick, straight after cooking when both the meat and Fresco are still hot)
SHOCK FREEZE: you can even cook the roast beef then shock freeze it, either whole or sliced, and keep it in the freezer for up to about 8 months.
- Roast beef shock freezing time with Fresco: 3 hours 15 minutes (whole cut, about 7 cm thick, pre-cool Fresco)