* 750 g Salmon cut silverside Beef joint
* 1 tablespoon ready made English mustard
* ½ teaspoon Sea salt
* ½ teaspoon Freshly ground black pepper
* 1 teaspoon Butter


===Method===
* Sprinkle the Salt and Pepper onto a plate and roll the Beef joint in the mixture to coat evenly.
* Paint the Mustard all over the outside of the joint.
* Vacuum seal the Beef joint.
* Cook in a Sous vide bath for 10 hours at 60°C (''140°F'') for medium done. ''58° for medium-rare; see notes below''.
* When ready to serve, heat a Frying pan with 1 teaspoon of Butter and roll the joint around the hot pan for a minute or so to Brown. I'm also using my wonderful mapp Blowtorch at the same time, just for the fun of it.
* I don't bother to Rest Sous vide cooked Meat, it seem fine directly from the bath.

______________________________