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Sous-vide Rare Fillet Steak with Herb Garlic Butter
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- ½ Tbsp fresh parsley leaves
- ¼ Tbsp fresh thyme leaves
- ½ tsp dried oregano
- 1 garlic clove
- 30 g salted butter, soft
- 2 beef fillet steaks (approx. 180-200 g each, 3 cm thick)
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 dried bay leaves
- 1850 g water
g lemon juice (approx. ½ lemon, see tip)
or 1 level tsp ascorbic acid powder
- per 1 portion
- 1416 kJ / 1753 kcal
- 43 g
- 0.5 g
- 19 g
- 0.2 g
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