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Sous vide fillet steak with gin and peppercorn sauce

Sous vide fillet steak with gin and peppercorn sauce
4.6 18 évaluations
Prép. 20min
Total 2h 20min
4 portions
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Ingrédients

  • juniper berries
    10
  • allspice berries
    6
  • pink peppercorns
    2 tsp
  • beef fillet steaks (180-200 g each, 3 cm thickness)
    4
  • extra virgin olive oil
    20 g
  • garlic cloves
    2
  • gin of choice (see Tips)
    20 g
  • sea salt to season
  • 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
Gin and peppercorn sauce
  • eschalots
    50 g
  • pink peppercorns
    2 tsp
  • gin of choice
    50 g
  • white wine vinegar
    1 tsp
  • oil to fry
    1 tbsp
  • unsalted butter plus an extra 1 tbsp
    100 g
  • egg yolks
    2
  • mixed salad leaves to serve
  • salt to taste

Niveau

facile

Infos nut. par 1 portion

Sodium 118.7 mg
Protides 44.8 g
Calories 2670.6 kJ / 635.9 kcal
Lipides 51.2 g
Fibre 0.4 g
Graisses saturées 23 g
Glucides 0.8 g

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Également présenté dans

Ginspiration 11 Recettes
Australie et Nouvelle-Zélande

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