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Sous-vide rare beef steak with béarnaise sauce
TM6

Sous-vide rare beef steak with béarnaise sauce

4.7 (104 ratings)

Ingredients

  • 4 beef fillet steaks (180-200 g each, 3 cm thickness)
  • 2 tsp sea salt
  • ¾ tsp ground black pepper
  • 4 sprigs fresh thyme
  • water, to fully submerge bags (not higher than the 2L maximum fill level)
  • 30 g lemon juice (½ lemon) or 1 level tsp ascorbic acid powder
  • 50 g eschalots
  • 1 - 2 sprigs fresh tarragon, leaves only
  • 50 g dry white wine
  • 1 tbsp white wine vinegar
  • 200 g unsalted butter, cut into pieces, plus 1 tbsp extra for searing
  • 4 egg yolks

Nutrition
per 1 portion
Calories
4940.7 kJ / 1180.9 kcal
Protein
70.9 g
Carbohydrates
4.4 g
Fat
95.7 g
Saturated fat
48.6 g
Fiber
0.8 g
Sodium
1129.3 mg

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