Devices & Accessories
Sous-vide Rare Beef Steak with Béarnaise Sauce
Prep. 25 min
Total 2 h 20 min
4 portions
Ingredients
-
beef fillet steaks (180-200 g each, 3 cm thick)4
-
fine sea salt2 tsp
-
ground black pepper¾ tsp
-
fresh thyme4 sprigs
-
water (approx.), ensuring bags are completely covered with water (see tip)1400 g
-
1 tsp ascorbic acid powderlemon juice (see tip)30 g
-
shallots50 g
-
fresh tarragon leaves only, to taste1 - 2 sprigs
-
dry white wine50 g
-
white wine vinegar15 g
-
unsalted butter diced, plus 1 Tbsp for searing steaks200 g
-
egg yolks from medium eggs4
Difficulty
medium
Nutrition per 1 portion
Sodium
93 mg
Protein
46 g
Calories
2926 kJ /
698 kcal
Fat
56 g
Fibre
0.4 g
Saturated Fat
32 g
Carbohydrates
1 g
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