Sous vide rare beef steak with béarnaise sauce (TM5)

Sous vide rare beef steak with béarnaise sauce (TM5)

4.4 29 ratings

Prep. 25 min

Total 2 h 20 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1243.2 mg

Protein 48.1 g

Calories 3058.5 kJ / 728.2 kcal

Fat 60.1 g

Fibre 0.6 g

Saturated Fat 34.8 g

Carbohydrates 0.7 g

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