Sous Vide Beef & Blue Cheese | Recipe by sousvidetools.com
Sous Vide Beef and blue cheese with broccoli and smoked pommes anna
Chris Holland Sous Vide Beef and blue cheese with broccoli and smoked pommes anna Beef
- COOK TIME: 2 Hours
- PREP TIME: 8 Hours
- DIFFICULTY: Medium
- SERVES: 4
- 400g of beef rump, divided into 4 portions
- 300g of Roquefort cheese, at room temperature
- water, as needed
- 1 knob of butter
Smoked pomme anna
- 75g of unsalted butter
- 4 potatoes, peeled and thinly sliced
- oil, for frying
- freshly ground black pepper
- 4 broccoli, stems only (reserve florets for the purée)
- 100g of sugar
- 20g of fish sauce
- 20g of soy sauce
- 6 broccoli, florets only (florets reserved from the relish, plus florets from 2 extra broccoli)
- 1 broccoli, cut into florets
- 1 dash of lime juice
- 1 dash of olive oil
- salt, to taste
- 2 French breakfast radishes, shaved into fine slices
- salty finger leaf, a few sprigs
- 15cm Square Ovenproof Dish
- Sous Vide Water Bath
- Vacuum Bags
- Sous Vide Vacuum Sealer
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Recipe courtesy of chef Ollie Moore from www.greatbritishchefs.com
- For the smoked pomme anna, smoke the butter for 20-25 minutes using a cold-smoker.
- Preheat the oven to a temperature of 180⁰C/gas mark 4.
- Heat the smoked butter in a small saucepan until it melts. Using a pastry brush, coat the base of a 15cm square ovenproof dish with the melted butter, then cover with a layer of potato slices. Brush the potato with more melted butter and sprinkle over a little salt and pepper, then add another layer of potato, followed by more butter and seasoning, and so on until all of the potato has been used.
- Place the dish in the oven and leave to cook for 1 hour.
- Once cooked, remove the pomme anna from the oven and leave to rest for 10 minutes, then top with a heavy weight and press overnight.
- To make the broccoli relish, pour the sugar into a heavy-bottomed pan and heat without stirring until caramelised.
- Chop the broccoli stems into 5mm dice and place in the pan with the caramelised sugar. Heat for 3-4 minutes to release the moisture in the broccoli, then tip away the excess liquid in the pan. Add the fish sauce and soy sauce and cook until thick and sticky. This should take about 5 minutes.
- Once reduced, take the pan off the heat and allow to cool, then transfer the relish to the fridge until needed.
- On the day of serving, preheat the water bath to a temperature of 48⁰C.
For the beef rump, mash the Roquefort in a bowl, then gradually add water, stirring rapidly, until smooth and paste-like. If you prefer, you could use a blender or food processor but be careful not to add too much water.
- Coat the beef rumps with the Roquefort paste, then place in a vacuum bag and seal. Leave to cook in the water bath for 45 minutes.
- While the beef is cooking, prepare the broccoli purée. Finely chop the broccoli florets, then fill a large saucepan with salted water and place over a medium heat. Once boiling, submerge the chopped broccoli florets in the water and simmer for a few minutes until tender.
- Transfer the broccoli florets from the pan to a blender with a small amount of the cooking water. Pulse the blender, gradually adding more of the cooking water, until a smooth purée has formed. This may take as long as 10 minutes. Season the purée to taste, then store in a warm place until needed. Do not allow to cool.
- For the broccoli garnish, leave 4 florets whole. Strip off the green tops from the remaining florets and place in a bowl. Discard the stems. Add the lime juice, olive oil and salt to the broccoli tops and mix well. Check the seasoning, then set aside until ready to serve.
- Once cooked, take the beef out of the water bath and unseal the vacuum bag. In a large frying pan, melt the butter over a high heat until foaming. Fry the beef in the butter for approximately 2 minutes on each side until browned all over. Once cooked, leave to rest for 10-15 minutes, then cut each portion into thick slices prior to serving.
- While the beef is resting, divide the pressed pomme anna into portions and slice the reserved whole broccoli florets lengthways to produce cross-sections 5mm in thickness.
- Heat a little oil in a large frying pan. Once hot, place the pomme anna portions in the pan and fry over a medium heat until heated through and crispy and golden on all sides. Set the fried pomme anna aside and add the broccoli cross-sections to the hot pan. Cook until lightly charred on both sides.
- To serve, place a portion of pomme anna and several quenelles of broccoli purée on each plate. Divide the sliced beef between the plates and drizzle with the juices from the pan. Spoon over the broccoli relish and add some charred broccoli slices. Finish with a garnish of lime-dressed broccoli tops, radish shavings and salty finger leaves.