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Sous vide rare beef steak with béarnaise sauce (TM5)

Sous vide rare beef steak with béarnaise sauce (TM5)
4.4 29 ratings
Prep. 25 min
Total 2 h 20 min
4 portions
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Ingredients

  • beef fillet steaks (180-200 g each, 3 cm thickness)
    4
  • salt
    2 tsp
  • ground black pepper
    ¾ tsp
  • fresh thyme
    4 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 powder
    30 g
  • eschalots
    50 g
  • fresh tarragon leaves only
    1 - 2 sprigs
  • dry white wine
    50 g
  • white wine vinegar
    1 tbsp
  • unsalted butter cut into pieces, plus 1 tbsp extra for searing
    200 g
  • egg yolks
    4

Difficulty

easy

Nutrition per 1 portion

Sodium 1243.2 mg
Protein 48.1 g
Calories 3058.5 kJ / 728.2 kcal
Fat 60.1 g
Fibre 0.6 g
Saturated Fat 34.8 g
Carbohydrates 0.7 g

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