Sous vide rare beef steak with béarnaise sauce (TM5)

Sous vide rare beef steak with béarnaise sauce (TM5)

4.5 (27 Bewertungen)

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Schwierigkeitsgrad einfach

Arbeitszeit 25 Min

Gesamtzeit 2 Std. 20 Min

Portionen 4 portions

Zutaten

4 beef fillet steaks (180-200 g each, 3 cm thickness)
2 tsp salt
¾ tsp ground black pepper
4 sprigs fresh thyme
water, to fully submerge bags (not higher than the 2L maximum fill level)
30 g lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
50 g eschalots
1 - 2 sprigs fresh tarragon, leaves only
50 g dry white wine
1 tbsp white wine vinegar
200 g unsalted butter, cut into pieces, plus 1 tbsp extra for searing
4 egg yolks

Nährwerte: pro 1 portion
Kalorien: 3058.5 kJ / 728.2 kcal
Protein: 48.1 g
Kohlenhydrate: 0.7 g
Fett: 60.1 g
Gesättigte Fettsäuren: 34.8 g
Ballaststoff: 0.6 g
Natrium: 1243.2 mg

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