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Sous-vide Fillet Steak with Peppercorn Sauce, Dauphinoise Potatoes and Green Beans
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Sous-vide Fillet Steak with Peppercorn Sauce, Dauphinoise Potatoes and Green Beans

3.0 (1 rating)

Ingredients

Peppercorn Sauce

  • 20 g mixed peppercorns, whole
  • 10 g olive oil
  • 100 g shallots, halved
  • 30 g brandy
  • 100 g water
  • ½ tsp chicken stock paste, homemade
    or ½ chicken stock cube (for 0.5 l), gluten-free, crumbled
  • ¼ tsp fine sea salt
  • 1 tsp ground black pepper

Dauphinoise Potatoes and Green Beans

  • 250 g green beans, trimmed
  • 6 potatoes (e.g. Charlotte, King Edward, approx. 1 kg), peeled, sliced (5 mm)
  • 400 g dairy-free cream (e.g. soy cream, oat cream)
  • 200 g dairy-free milk of choice, unsweetened
  • ¼ tsp fine sea salt
  • ¼ tsp ground black pepper

Fillet Steak

  • 4 beef fillet steaks (approx. 200 g each)
  • ¼ tsp fine sea salt
  • ½ tsp ground black pepper
  • 1 Tbsp olive oil
  • 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
  • 30 g lemon juice (see tip)

Green Beans and Peppercorn Sauce

  • 500 g water
  • 1 tsp cornflour, mixed with 1 tsp water
  • 2 Tbsp neutral oil (e.g. vegetable oil, groundnut oil)
  • 250 g dairy-free cream (e.g. soy cream, oat cream)
  • 1 Tbsp extra virgin olive oil
  • 1 lemon, juice only
  • ¼ tsp coarse sea salt (optional)
  • ½ tsp ground black pepper

Nutrition
per 1 portion
Calories
4511.7 kJ / 1078.3 kcal
Protein
51.1 g
Carbohydrates
79.6 g
Fat
60.7 g
Saturated Fat
15.3 g
Fibre
12.1 g
Sodium
644.3 mg

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