Sous vide rare beef steak with béarnaise sauce (TM5)
TM5 TM6

Sous vide rare beef steak with béarnaise sauce (TM5)

5.0 (7 ratings)

Ingredients

  • 4 beef fillet steaks (180-200 g each, 3 cm thickness)
  • 2 tsp 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 (approx. 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
3058.5 kJ / 728.2 kcal
Protein
48.1 g
Carbohydrates
0.7 g
Fat
60.1 g
Saturated Fat
34.8 g
Fibre
0.6 g
Sodium
1243.2 mg

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