Valentine’s Day Menu

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Voulez-vous sous vide avec moi, ce soir?  That’s the question of the night for those who want to whip up a romantic Valentine’s Day dinner on this day of love, as the SousVide Supreme Demi takes center stage as one of the hottest Valentine’s Day gifts for foodies.

To help plan the perfect day, SousVide Supreme compiled the following sous vide Valentine’s Day menu including Rosemary Beef Rib Roast, Sage Carrots, Strawberries & Cream and a Raspberry-Infused Cocktail.

Beef Rib Roast

Time: 8 to 10 hours

Temperature:  134F/56C

Serves:  2 to 4



1-2 pounds (0.45 kg to 0.91 kg) boneless beef rib roast

1 tablespoon (15 ml) fresh minced garlic

1 teaspoon (5 ml) coarse (kosher) salt

Freshly ground black pepper to taste

2 sprigs fresh rosemary, stripped of leaves, and leaves finely chopped

1 tablespoon (15 ml) extra virgin olive oil

2 tablespoons (28 g) clarified butter, melted


  1. Fill and preheat the SousVide Supreme™ to 134F/56C.

2.      Mix the garlic, salt, pepper, and rosemary together and sprinkle the mixture evenly over the surface of the meat. Drizzle the olive oil over the surface.

3.      Put the roast into a large (gallon/3.8 liter) food-grade cooking pouch and vacuum seal.

4.      Fully submerge the pouch in the water oven and cook for 8 to 10 hours.

5.      Before serving, remove the roast from the pouch, pat dry; adjust seasoning with additional salt and pepper, if desired

6.      Sear the meat to caramelize the surface, either in the clarified butter in a very hot skillet or by brushing the surface with the clarified butter and searing under the broiler or with a kitchen torch.

7.      Slice and serve.

Carrots with Sage

Time:  1 hour

Temperature: 185F/85C
Serves: 4


16 baby carrots, peeled and washed

¼ cup (2 ounces/57 g) butter

1 tablespoon (15 ml) bacon Fat

6 fresh sage leaves

1 ½ teaspoon (7.5 g) kosher salt


1.   Fill and preheat the SousVide Supreme™ to 185F / 85C

2.   In a small skillet over medium heat, melt the butter, bacon fat.

3.  Add the sage leaves and sauté for 5 minutes; stir in the salt and cook an additional 5 minutes.  Remove the sage leaves.

4.   Toss the carrots in the seasoned butter, put them into a cooking pouch in a even layer, pour in any residual melted butter, and vacuum seal.

5.    Submerge the pouch in the water oven and cook for 1 hour.

6.    Remove from the pouch and serve.

Sous Vide Strawberries & Cream

Time:  15 minutes

Temperature: 185F / 85C
Serves: 6


4 cups (0.6 kg) sliced strawberries

¼ cup (48 grams) superfine sugar (preferably) or granular sugar

½ cup (120 ml) champagne or sparkling wine

fresh mint leaves, for garnish

whipped cream, for garnish


1.       Preheat SousVide Supreme™ to 185F/85C.

2.      Remove the green leafy stem from the top of the strawberry and cut the berries into quarters, lengthwise, from stem end to tip.

3.      In a medium bowl, toss the berries with the sugar to thoroughly coat them.

4.      Put the berries and champagne into a large (gallon/3.8 liter) cooking pouch, spreading out evenly to fill the pouch.

5.      Evacuate as much air as possible from the pouch and seal only. (Do not attempt to vacuum seal liquids with a suction vacuum sealer.)

6.      Submerge the pouch in the water bath, using the universal pouch rack to keep the strawberries below the water surface, and cook for 15 minutes

7.      To serve, fill a martini glass or dessert dish two-thirds full with berries and top with a dollop of fresh whipped cream and a sprig of fresh mint.


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