Sous-vide fillet steak with Cambozola and mushrooms

This is a fabulous way to cook fillet steak sous-vide. The mushrooms keep the meat moist and the cheese add a lovely subtle flavour.

I've added a little extra flavours with the Taste Sensation tex-mex seasoning.

Unfortunately this looked so good when we served it that I forgot to take a picture!

Sous-vide fillet steak with Cambozola and mushrooms

Servings:	Serves 2
Calories per serving:	218
Ready in:	4 hours, 5 minutes
Prep. time:	5 minutes
Cook time:	4 hours
Difficulty:
Recipe author:	Chef
First published:	24th April 2022

Best recipe review Wow, just WOW! 5/5 This is DIVINE! Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 200g best fillet steak
• 2 large portobello mushrooms, thickly sliced
• 50g Cambozola cheese cut into two slices
• 1 tablespoon Taste Sensation tex-mex seasoning
• Good pinch of freshly ground black pepper

Method

1. Wrap the steak in cling-film and bash the steak flat using a rolling pin.
2. I've found that the shrink wrapped steaks can be bashed in their packaging.
3. Roll the flattened steak in the black pepper and Tex-Mex seasoning
4. Place the seasoned steak in the vacuum bag with the sliced mushrooms and and place the two slices of cheese on top
5. Vacuum seal and cook for 4 hours at 65° C
6. This time and temperature gives a medium well cooked steak that if as juicy as a raw steak. Lovely!

Serving suggestions

One smallish fillet steak cooked in this manner was perfectly sufficient for two people especially iuf served with lots of vegetables.

Serve with potatoes and vegetables of your choosing

Chef's notes

Although the quantity of the Tex-Mex seasoning seems a lot, it makes for a nicely seasoned steak, not hot at all.

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