Sous Vide Bavette with Pimped-Up Bovril Sauce | Recipe by sousvidetools.com

Method

Bavette, but turned all the way up.

Sous vide for a beautifully tender texture, then straight onto screaming-hot Binchotan on the Kasai for that deep, hard-seared crust.

Served with a seriously pimped-up Bovril sauce and crispy chips loaded with Parmesan and truffle.

Tender beef. Big charcoal flavour. Rich, salty, umami sauce. Truffle Parmesan chips.

This is comfort food with the volume turned right up.

1. Make the Bovril sauce

Add the Bovril, Butter, Soy, Paprika and Garlic sauce.

Mix together and apply to the steaks

2. Sous vide the bavette

Add the coated bavette with salt and pepper and place it into a sous vide bag with the thyme and olive oil. Vacuum seal and cook at 57°C for 2 hours for medium.

3. Cook the chips

Cook the chips until golden and crisp. Toss immediately with Parmesan, truffle oil, sea salt and chopped parsley.

4. Finish the bavette over Binchotan

Get the Kasai Konro loaded with hot Binchotan charcoal. You want an intense, clean heat.

Place the bavette directly over the coals and sear hard for around 45–60 seconds per side, turning as necessary, until deeply caramelised and charred on the outside.

Because the steak has already been cooked sous vide, you’re looking for a fantastic crust rather than cooking the centre further.

5. Rest and serve

Rest the bavette for 5 minutes, then slice thinly against the grain.

Spoon the hot Bovril sauce onto the plate, pile up the truffle Parmesan chips and arrange the sliced bavette over the top.

Finish with another grating of Parmesan and a few drops of truffle oil.