SousVide Steak with Beetroot, Carrots & Greens

About 4 weeks ago I invested in a SousVide Supreme. After a lessons from none other than Chef Chris Holland from The Great British Kitchen, I am totally in love  Like most Paleo types, I eat a lot of steak, and this has to be the best way of cooking it.

Don’t forget to leave a comment if you like what you see…!

This was a true GeekyKitchen recipe, using the best ingredients  a vacuum packer, SousVide Supreme, a steamer and of course a blow torch! In my opinion this meal turned out great.

Here is how I did it.

As you might be able to see from the change in light in the photos, I started prep this afternoon by cutting the carrot and beetroot into 3mm slices and making a quick marinade. For the carrot it was just thyme, Maldon sea salt and some olive oil. For the beetroot, I added some aged balsamic vinegar.


I then used my SousVide Supreme Vaccum Packer to vacuum pack the veg. This is quite straight forward. Simply fill the bag up, make sure all the items are spread into one layer and then vac them up!

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My wife wasn’t to pleased when I bought the Supreme due to another gadget making its way into Geeky HQ, but as you can see, if is a pretty unit and sits nicely next to our steamer!


And here is a quick internal shot!


I set the Supreme at 85 degrees and cooked the beetroot for 15 mins before I added the carrots and then cooked them both for another 30 mins. This left the beetroot quite al dente and the carrots perfect. Next time I might give the beetroot a bit longer.

While the veg was gently soaking, I prepared a quick marinade for the steak. A simple mix of Thyme, Oregano and Maldon smoked salt.


This was then just rubbed into the steak…


And then vacuum packed.


The Supreme was adjusted to 58 degrees which is where I prefer for my steak. This cooks it more on the medium side of medium rare. To help the Supreme cool down, I just dropped in some Ice. Because of the way the Supreme works, if you are cooking things at a lower temp than what they were cooked at, they don’t over cook, so I just left the veg chilling while the steak cooked for 1 hour.

While the steak was cooking I thought I would knock up a quick sauce. Someone once said that the difference between a chef meal and home meal is the chef will sauce his food – boom, take this chef!

Using my Beringer Mandolin, I sliced up 3 big shallots.


I also chopped up 2 good handfuls of brown mushrooms and a bunch of spring greens.


I had a quick check while the dinner was having a soak


Then sweated the onions in some olive oil, and after about 5 mins, added the mushrooms and a good tablespoon of thyme and a couple of grinds of black pepper. I didn’t add any salt as I was going to add stock later.


Once everything had sweated down, I added one cup full of stock, tasted for seasoning, and then let simmer for one hour into a magic onion and mushroom sauce. Oui Chef!


It was now time to take the steak out of the Supreme, after which I poured the cooking liquid from one of the bags into the sauce. As you can see, the steak doesn’t look great straight from the bag, as I suppose it has been poached really. So you have two options. First, and for both methods, dry the steak on some kitchen towel. The you have a choice between a quick fry in a pan to crisp up, or if you are a true Geek, crack out the blow torch like I did. I would have loved to show how I did that but it proved tricky while holding the camera! Next time!!


Et Voila. A lovely bed of spring greens, thyme and balsamic beetroot and carrots, SousVide steak and a mushroom and onion gravy. Not bad for a Saturday night in.


Let me know what you think. As a new food blogger, it would be lovely to see some comments!


  1. Fiona Rolt says:

    What temp would you use for a more rare steak and would you keep time the same please ?

    • Hi, thanks for my first comment! If I wanted it rare I would have set the temp for 49 degrees and medium 56.5. I would leave it in for the same at all temps. I like it best between 1 and 2 hours.

      Hope this helps!

  2. Great article, nice and clear and some useful pics!

    I just wish the gadget was smaller! Looks so unsightly in the kitchen.

    • Thanks for the comment. I don’t think it’s too bad. They also make a demi model which is smaller and black so easy to tuck in a corner. The alternative is a Polyscience circulator which can pop on a big pan or other vessel which is easy to tidy away!

  3. Looks amazing!! Mixing cooking with photography! Takes some doing!! Lets see some video snips!! Jamie stylie!! But geek stylie!!

    • Thanks Brett. Video is the next challenge. It’s hard enough getting the pics half decent. Especially in the winter with a lack of daylight, colour casts, dof etc, and the family waiting to eat what I’m cooking!! Though I am looking forward to throwing in a few pukkah’s!

  4. Looks great! I love my SousVide Supreme. I use it at least once a week if not more.

  5. Awesome recipe and photos!
    Whats the appliance next to the SVS? A digital steamer?

  6. I LOVE my Sous Vide Supreme

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