We can perhaps still make you a little jealous with our butter-tender steak #recipe,
but once you've tried cooking with the sous vide method, you'll probably never want anything else again.
How the whole thing 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 juices without losing any flavor. It also does not shrink and only loses a minimal amount of weight. Today, not only meat and fish are cooked using this method, but also fruit such as apples.
Preparation: 30 minutes
Cooking time: 20 minutes
INGREDIENTS
- herb butter
- 150 g butter
- 1/2 tsp salt
- pinch of pepper
- 1 teaspoon herbs of Provence
- 1/2 tsp paprika
- 2 dashes of lemon juice
- 1/4 tsp garlic powder or freshly squeezed
- 1 medium onion
- 250 g mushrooms
- 450 g steak meat 2 rump steaks
- 1 piece bell bell pepper optional
- 1 piece of tomato optional
- 1 bag frozen roast potato
INSTRUCTIONS
Herb butter
Place the butter in a bowl and heat in the microwave for 30-45 seconds - it must not become liquid. Now add all the ingredients to the butter and mix with a fork.
Steak and side dish
Slice the onion into rings, place in a bowl and set aside. Cut the mushrooms into quarters and also set aside. (you can also add a diced bell pepper to taste, or slice a tomato and sprinkle with a pinch of salt)
Now prepare the sous vide bath. Preheat the 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 bain-marie, fry the onions and mushrooms (possibly also peppers and tomatoes) in a pan (one at a time, otherwise they may become bitter) and then keep warm. Prepare the fried potatoes.
Remove the steaks from the water bath after the cooking time and cut open the bags. Fry the meat briefly on both sides in a hot pan. Serve with the side dishes and ciabatta.
