Sous-vide rare beef steak with béarnaise sauce

4.7 130 valutazioni

Prep. 25min

Totale 2h 20min

4 portions

Ingredienti

beef fillet steaks (180-200 g each, 3 cm thickness)
4
sea 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 (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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 1129.3 mg

Proteine 70.9 g

Calorie 4940.7 kJ / 1180.9 kcal

Grassi 95.7 g

Fibre 0.8 g

Grassi saturi 48.6 g

Carboidrati 4.4 g

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