Sous Vide Veal Rib-Eye | Recipe by sousvidetools.com

Sous Vide Veal Rib-Eye with Smoked Semi-Dried Tomato, Tarragon & Caper Emulsion and Triple Cooked Chips

COOK TIME: 13 hours

Ingredients

4 x 225g Veal Rib-Eye Steaks
4 x Vine Ripened Plum Tomatoes
Smoked Maldon Sea Salt
2 tsp Chopped Thyme
2kg Lover’s Choice Potatoes
2 tbsp Finely Chopped Shallot
1 Bunch Tarragon
6 tbsp Baby Capers in Brine
150mls Home-Made Mayonnaise
100mls Home-Made Hollandaise Sauce
Sea Salt
White Pepper
Olive Oil

Equipment

EQUIPMENT

Deep Fat Fryer (with dripping)
Chopping Board
Kitchen Knives
Sous Vide Water Bath
Sauté Pans
Vacuum Bag Sealer
Vacuum Sealer Bags
Wire Rack
Dehydrator

Method

The chef’s choice of steak, it carries rich veal flavour and marries perfectly with the accompaniments in this recipe to create classic steak and chips, but with a little twist.

METHOD

Season the veal steaks with sea salt and white pepper then place in the vacuum bags and seal
Cook the steaks in a preheated water bath at 55 degrees for 45 minutes then chill immediately or use straight away
Core the vine tomatoes with a small knife then cut the tomatoes in half
Season the tomatoes with the smoked sea salt, a little chopped thyme and drizzle with a little olive oil
Place the tomato halves onto a wire rack and place into the dehydrator at 75 degrees for 12 hours. Retain for use later in the recipe
Mix together the mayonnaise and the hollandaise then fold in the chopped shallots
Finely chop the tarragon and add to the hollandaise mixture
Finely chop the caper berries and add to the mix. Adjust the seasoning to taste
Peel and rinse the potatoes then chop to your desired chip size. Rinse under cold running water for 5 minutes to wash of the starch.
In a gently simmering pan of water cook the washed chips until they fall of a sharp knife
Take from the water and cool in the fridge overnight
Next day, blanch the chips in 140 degrees dripping in the fryer and cool again
To serve, heavily caramelise the veal steaks in a hot skillet or BBQ
In hot oil (180 degrees) crisp up the chips and season with smoked salt
Serve the steaks with the chips, tarragon and caper emulsion and the dehydrated tomatoes

Chef’s Tip –

For a little decadence why not infuse the steaks with a small amount of white truffle paste. Simply add to the pouch before cooking. This will permeate through the steak.

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Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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