We might still be able to make you a little jealous with our butter-tender steak #recipe,
But once you try cooking with the sous vide method, you'll probably never want anything else again.
How it all works:
All ingredients are cooked at the lowest possible temperature, particularly gently, in a vacuum bag with water. The advantage of this is that no liquid can escape and the meat cooks in its own juice and therefore does not lose any flavor. In addition, it does not contract and loses minimal weight. Not only meat and fish are cooked using this method today, but also fruit such as apples.
Preparation: 30 minutes
Cooking time: 20 minutes
- Herb butter
- 150g butter
- 1/2 tsp salt
- pinch of pepper
- 1 tsp herbs de Provance
- 1/2 tsp paprika
- 2 dashes of lemon juice
- 1/4 teaspoon garlic powder or freshly pressed
- 1 medium onion
- 250 g mushrooms
- 450 g steak meat 2 rump steaks
- 1 piece of pepper optional
- 1 piece of tomato optional
- 1 bag of frozen fried potatoes
Put the butter in a bowl and heat it in the microwave for 30-45 seconds - it should not become liquid. Now add all the ingredients to the butter and mix with a fork.
Steak and side dish
Cut the onion into rings, put it in a bowl and set aside. Quarter the mushrooms and also set aside. (If you like, you can also add a diced pepper, or cut a tomato into slices and sprinkle with a pinch of salt)
Now prepare the sous vide bath. Preheat water to 62°. In the meantime, vacuum seal the steaks in two vacuum bags with 1 teaspoon of herb butter each. Place the sealed bags in the water bath and cook for 16 minutes.
While the meat is cooking in the water bath, fry the onions and mushrooms (possibly also peppers and tomatoes) in a pan (one at a time, otherwise it can become bitter) and then keep warm. Prepare fried potatoes.
After cooking, remove the steaks from the water bath and cut open the bags. Now briefly fry the meat on both sides in the hot pan. Serve with the side dishes and ciabatta.