Instant Mastery | Sous Vide Surf and Turf with Matt Broussard | Breville+

Prepare the sous vide machine according to the manufacturer's instructions.

Season the beef tenderloin with olive oil, garlic, salt, and black pepper.

Seal the beef in a vacuum bag and sous vide at the desired temperature for the recommended time.

Prepare the lobster tails by cutting them in half lengthwise and brushing the meat with olive oil.

Seal the lobster tails in a vacuum bag and sous vide at the desired temperature for the recommended time.

Sear the beef in a hot pan after sous vide cooking to develop a crust.

Finish off the lobster in butter for added flavor.

Plating the dish with the beef and lobster, garnished with fresh parsley and served with lemon wedges.

Equipment Needed

Spice Level:

Dietary