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Sous Vide Rib Eye Steak| Recipe by sousvidetools.com

Aberdeen Angus Rib Eye cooked Sous Vide, Mushroom Purée and Beef Tea

Aberdeen Angus Rib Eye cooked Sous Vide, Mushroom Purée and Beef Tea Beef
  • COOK TIME: 55 minutes
  • PREP TIME: 6 hours 30 minutes
  • DIFFICULTY: Easy
  • SERVES: 6

Ingredients

Rib Eye

  • 2kg of rib eye steak
  • 5g of thyme leaves
  • 2 garlic cloves, peeled and sliced
  • oil
  • salt
  • pepper
  • 25g of butter

Mushroom purée

  • 500g of flat mushrooms
  • 2 garlic cloves
  • 100g of butter
  • 5g of thyme
  • 50g of dried ceps, soaked in 100ml water
  • 1 dash of milk

Marcaire potatoes

  • 4 large potatoes
  • 100g of grilled bacon, finely diced
  • 2 spring onions, finely sliced
  • oil
  • 1 knob of butter

Beef tea

  • 1l of Beef stock
  • 10g of thyme leaves, chopped
  • 75g of dried ceps
  • 3 tomatoes, chopped
  • 3 egg whites
  • 10g of salt

To plate

  • 1 handful of baby carrots
  • 1 little gem lettuce, sliced
  • 100g of butter

Equipment

Equipment

Method

This delicious sous vide recipe by chef Kevin Mangeolles has been recreated for our website with kind permission from Great British Chefs

Method

  1. Fill and preheat your water bath cooker to 83 C
  2. Prepare the meat by removing all the fat
  3. Remove the layer of meat around the centre of the rib eye as this will be used for the braised beef
  4. Roll the remainder of the meat tightly with cling film then portion into 6 steaks. Refrigerate for use later
  5. Put the braising beef into a  vacuum sealer bag along with the sliced garlic and thyme. Use a vacuum food sealer to seal the bag
  6. Plunge the bag into the water bath and cook for 4 hours
  7. Once ready, remove the meat from the bag and scrape away all of the garlic and thyme. Cut the beef lengthways in two before tightly rolling in cling film. Refrigerate for later use
  8. Take the steak portions from the fridge and seal on both sides in a hot pan with a little oil. Add seasoning
  9. Take the braised beef from the fridge then slice in to pieces of approximately 3cm. Add along with the butter to the steak portions. Cook the steaks to your preference then remove from the pan and leave in a warm place to rest
  10. Whilst the steaks rest move on to the mushroom puree. Put all of the ingredients into an oven-proof pan, cover with tin foil then cook in the middle of a preheated oven (150 C/Gas mark 2) for 60 minutes. Liquidise the mixture before passing through a fine sieve. Reheat with a little milk when ready to serve
  11. Cook the potatoes in the middle of a preheated oven (200 C/Gas mark 6) until soft (approximately 60 minutes)
  12. Whilst the potatoes cook grill the bacon then dice
  13. Remove the flesh from the potatoes then stuff with the grilled bacon and chopped spring onions. Place in 5cm (diameter) x 2cm (thickness) rings and cool. Pan fry the potatoes until golden with a little oil and butter when ready to serve
  14. Make the beef tea by mixing together all of the ingredients and bringing to a boil. Reduce the heat to simmer for 90 minutes. Pass through a muslin cloth when ready
  15. Finally, blanch baby carrots to remove the skins then add to 100g butter and 100ml of water then warm. Chop some little gem lettuce
  16. Assemble the dish by firstly spooning some mushroom puree onto six plates. Next, add the braised beef followed by the steak portions. Arrange the potatoes then lastly add the carrots and lettuce. Serve immediately
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