Sous Vide Beef Fillet, Horseradish and Wasabi Sauce on Knackebrod

by Lilian Sundevall




You'll need

  • Sauce:
  • 1 cup crème fraiche
  • 4 tablespoons horseradish
  • 1-2 tablespoons wasabi
  • salt and pepper
  • Knackebrod:
  • 1 cup whole meal flour
  • 0.5 cup plain flour
  • 1 cup linseeds
  • 2 tablespoons roasted sesame seeds
  • salt to taste
  • 2 cups cold water
  • Sous vide beef fillet:
  • 500g beef fillet
  • salt & pepper
  • olive oil

Here's how

  1. Sauce:
  2. Mix all the ingredients in a bowl (adding more or less wasabi and horseradish to taste). Let it sit in the fridge for at least a couple of hours before serving. Even better, make it one day ahead so the flavors have plenty of time to wake up.
  3. Knackebrod:
  4. Mix all the dry ingredients together.
  5. Add the water then mix the batter until it isn't runny, but solid.
  6. Spread the batter out on a baking paper-lined tray. The knackebrod should be around 0.5cm high.
  7. Bake in an oven at 120F for about 20 min.
  8. Take the tray out of the oven and cut the bread into pieces, as big or small as you like.
  9. Bake again for around 2 hours, until the knackebrod is cooked through and crispy.
  10. Let the pieces cool down before eating.
  11. Sous vide beef fillet:
  12. Seal the beef in a vacuum-sealed bag with oil, salt and black pepper. A lot of pepper is nice.
  13. Cook for 12-24 hours at 49C.
  14. Put it all together:
  15. Slice the meat into thin slices. Spread some of the horseradish and wasabi sauce on the knackebrod. Put beef on top of it. Garnish with a nice salad leaf. I like to use Elk.

About the Author

Lilian Sundevall

Originally from Sweden, Lilian followed her heart to Australia and quickly established herself as one of Sydney’s most exciting young chefs. We feel so lucky to have her join the nourish community, and after one meal at Edition Coffee Roasters in Darlinghurst, you’ll feel pretty lucky too. “The... Read Full Bio

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