Wondering what to serve with roast beef? Look no further! I’ve got you covered with this handy guide of the 35+ BEST side dishes. Try one with this Sous Vide Roast Beef with Creamy Mushroom Sauce.
Season the roast with the au jus mix and salt and pepper.
Place the roast in a large vacuum bag or two ziploc bags (doubled up), seal, and place in the water bath.
Sous vide for 18-48 hours.
Remove the roast from the bag and pat dry with paper towels.
Heat the oil and butter in a large cast iron skillet over medium-high heat.
Once hot, place the roast in the skillet and sear each side for about 1 minute.
Transfer the roast to a cutting board, slice against the grain, and serve.
Note: For food safety, it’s recommended to cook beef to a minimum temperature of 145-degrees. However, when cooking sous vide, it’s safe to cook at a lower temperature.
Creamy Mushroom Sauce
In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook, undisturbed, until browned, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes longer. Transfer to a bowl.
Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the shallot and cook until translucent, about 2-3 minutes.
Add the garlic and cook for 30 seconds, until fragrant. Add the tomato paste and cook 1 minute longer. Stir in the flour and cook 1 minute longer.
Add the wine, broth, thyme, and soy sauce. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes.
Stir in the cream and the mushrooms. Season with additional soy sauce, salt, and pepper, to taste.
Serve the seared roast beef with the creamy mushroom sauce. Enjoy!