Chef Jason Fullilove Grassfed Aussie beef sous vide in grassfed butter

  • Prep time 0Min
  • Cook time 0Min
  • Technique Sous-vide
  • Meat Beef
  • Cut Striploin
  • Serves 15

Jason Fullilove’s sous vide treatment shows the simple power of Maldon sea salt to bring out the inherent tastiness of Aussie grassfed beef striploin. The ample amounts of grassfed butter don’t hurt either! Keeping the meat treatment simple also allows for flavorful treatments around the edges, like the piquillo pepper coulis and a take on a traditional pistou amped up with Korean chilies.


For the pistou: 

  • 3 bunches parsley chopped
  • 2 lemon zest
  • 4 lemon juice
  • ½ cup extra virgin olive oil 
  • 2 Fresno dice
  • 8 cloves garlic,  minced
  • 1 shallot, minced
  • 1 tablespoon dried Korean chili or chili flake
  • Salt and pepper to taste 

For the piquillo pepper coulis: 

  • ½ cup roast piquillo peppers
  • 4 tablespoons red wine vinegar
  • ½ English cucumber peeled and seeded
  • Juice of 2 lemons
  • 1 shallot 
  • 1 tablespoon sriracha
  • 2 cloves garlic 
  • S&P to taste
  • 1 ½ cups grapeseed oil

For the beef: 

  • 1 each, cut into 4 and trussed, Aussie grassfed striploin 
  • 1 pound grassfed butter 
  • 1 tbsp. piquillo pepper coulis 
  • 1 tablespoon pistou 
  • ½ cup roasted market vegetables 


For the pistou: Cut all ingredients by hand. Place into 1 deli cup top off with grape seed oil. 

For the piquillo pepper coulis: Place all ingredients into vitamix except oil. Put vitamix on medium speed and slowly add oil to emulsify.  

For the beef: Once Steak is Sous Vide let rest. Then Slice 5oz portion and sear in cast iron. Paint plate with coulis. Slice steak and lay in center of plate. Plate perfectly roast market vegetables around steak. Garnish with Petite Sea Grass & Mustard Flowers.