Устройства и аксессуары
Sous-vide rare beef steak with béarnaise sauce
Подготовка 25 min
Всего 2 h 20 min
4 portions
Ingredients
-
beef fillet steaks (180-200 g each, 3 cm thickness)4
-
sea salt2 tsp
-
ground black pepper¾ tsp
-
fresh thyme4 sprigs
-
water to fully submerge bags (not higher than the 2L maximum fill level)
-
lemon juice (½ lemon) or 1 level tsp ascorbic acid powder30 g
-
eschalots50 g
-
fresh tarragon leaves only1 - 2 sprigs
-
dry white wine50 g
-
white wine vinegar1 tbsp
-
unsalted butter cut into pieces, plus 1 tbsp extra for searing200 g
-
egg yolks4
Difficulty
easy
Nutrition per 1 portion
Sodium
1129.3 mg
Protein
70.9 g
Calories
4940.7 kJ /
1180.9 kcal
Fat
95.7 g
Fibre
0.8 g
Saturated Fat
48.6 g
Carbohydrates
4.4 g
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