Sous Vide Fillet steak for two, roasted asparagus, grilled tomato and a smoked bearnaise sauce. | Recipe by sousvidetools.com

Sous Vide Fillet steak for two, roasted asparagus, grilled tomato and a smoked bearnaise sauce.

  • COOK TIME: 1 hour 30 minutes
  • PREP TIME: 25mins
  • DIFFICULTY: MEDIUM
  • SERVES: 2

Ingredients

1 x 500g chateau
1 tsp chopped thyme
½ tsp dried garlic
8 sticks of asparagus
4 mushrooms of your choice – cut in half
1 plum vine tomato
125g butter – smoked
1 tbsp chopped tarragon
2 egg yolks
½ tsp chardonnay vinegar
Lemon juice to taste

Method

  1. Set your water bath to 55°C
  2. Using a hot pan, caramelise all sides of the beef until golden brown
  3. Season the beef then rub in the thyme and garlic powder, place into a pouch and vac seal
  4. Cook the beef for 1 ½ hours

To make the hollandaise

  1. Melt the butter in a sauce pan and skim any white solids from the surface
  2. Place the egg yolks, vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a pan.
  3. Whisk for a few minutes then put the bowl over a pan of just simmering water and whisk continuously until pale and thick, about 3-5 minutes.
  4. Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all mixed in and you have a creamy hollandaise. If it gets too thick, add a splash of water.
  5. Season with a squeeze of lemon juice and the tarragon. Keep warm until needed.
  6. Remove the beef from the pouch and pat dry
  7. Using a hot pan, re caramelise the beef until golden and remove from the heat.
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