
Devices & Accessories
Sous vide rare beef steak with béarnaise sauce (TM5)
Prep. 25min
Total 2 h 20min
4 portions
Ingredients
-
beef fillet steaks (180-200 g each, 3 cm thickness)4
-
salt2 tsp
-
ground black pepper¾ tsp
-
fresh thyme4 sprigs
-
water to fully submerge bags (not higher than the 2L maximum fill level)
-
lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder30 g
-
eschalots50 g
-
fresh tarragon leaves only1 - 2 sprigs
-
dry white wine50 g
-
white wine vinegar1 tbsp
-
unsalted butter cut into pieces, plus 1 tbsp extra for searing200 g
-
egg yolks4
Nutrition per 1 portion
Calories
728.2 kcal /
3058.5 kJ
Protein
48.1 g
Fat
60.1 g
Carbohydrates
0.7 g
Fibre
0.6 g
Saturated Fat
34.8 g
Sodium
1243.2 mg
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Sous vide (TM5) with blade cover
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Australia and New Zealand
Australia and New Zealand
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