Sous vide fillet steak with gin and peppercorn sauce
TM6

Sous vide fillet steak with gin and peppercorn sauce

5.0 (1 rating)

Ingredients

  • 10 juniper berries
  • 6 allspice berries
  • 2 tsp pink peppercorns
  • 4 beef fillet steaks (180-200 g each, 3 cm thickness)
  • 20 g extra virgin olive oil
  • 2 garlic cloves
  • 20 g gin of choice (see Tips)
  • sea salt, to season
  • 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

Gin and peppercorn sauce

  • 50 g eschalots
  • 2 tsp pink peppercorns
  • 50 g gin of choice
  • 1 tsp white wine vinegar
  • 1 tbsp oil, to fry
  • 100 g unsalted butter, plus an extra 1 tbsp
  • 2 egg yolks
  • mixed salad leaves, to serve
  • salt, to taste

Nutrition
per 1 portion
Calories
2670.6 kJ / 635.9 kcal
Protein
44.8 g
Carbohydrates
0.8 g
Fat
51.2 g
Saturated Fat
23 g
Fibre
0.4 g
Sodium
118.7 mg

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