After experimenting with fish, it was time to try cooking beef sous vide. As Thomas Keller said, "Cooking meat may represent the pinnacle of sous vide technique; it's a category where sous vide really soars". With this first try I thought I'd use a more tender cut of meat that requires less cooking time. I found a recipe by Jean Georges Vongerichten on Food & Wine magazine. The recipe calls for the beef to be marinated for two hours prior to cooking. Afterwards I sealed the meat in individual bags and warmed up the water bath.
The cooking temperature was set at 135°F, or around 57°C and the cooking time was 45 minutes.
There is no doubt that sous vide is an excellent way to cook meat. The only question now is whether I will go back to the traditional way of using high heat to roast meat. The short answer is probably not.