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Sous vide fillet steak with gin and peppercorn sauce

Sous vide fillet steak with gin and peppercorn sauce
4.6 18 rating
Prep. 20min
Total 2 h 20min
4 portions
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Ingredients

  • juniper berries
    10
  • allspice berries
    6
  • pink peppercorns
    2 tsp
  • beef fillet steaks (180-200 g each, 3 cm thickness)
    4
  • extra virgin olive oil
    20 g
  • garlic cloves
    2
  • gin of choice (see Tips)
    20 g
  • sea salt to season
  • water to fully submerge bags (not higher than the 2L maximum fill level)
  • lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
    30 g
Gin and peppercorn sauce
  • eschalots
    50 g
  • pink peppercorns
    2 tsp
  • gin of choice
    50 g
  • white wine vinegar
    1 tsp
  • oil to fry
    1 tbsp
  • unsalted butter plus an extra 1 tbsp
    100 g
  • egg yolks
    2
  • mixed salad leaves to serve
  • salt to taste

Difficulty

easy

Nutrition per 1 portion

Sodium 118.7 mg
Protein 44.8 g
Calories 2670.6 kJ / 635.9 kcal
Fat 51.2 g
Fiber 0.4 g
Saturated fat 23 g
Carbohydrates 0.8 g

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Australia and New Zealand

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