Sous-vide rare beef steak with béarnaise sauce

Sous-vide rare beef steak with béarnaise sauce

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Dificultad fácil

Tiempo de preparación 25min

Tiempo total 2h 20min

Porciones 4 portions

Ingredientes

4 beef fillet steaks (180-200 g each, 3 cm thickness)
2 tsp sea 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 (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

Inf. nutricional: por 1 portion
Calorías: 4940.7 kJ / 1180.9 kcal
Proteína: 70.9 g
Carbohidratos: 4.4 g
Grasa: 95.7 g
Grasa saturada: 48.6 g
Fibra: 0.8 g
Sodio: 1129.3 mg

En colecciones

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