Sous-vide Steak with Creamy Lemon Sauce

Steamed Vegetables

• 20 oz water
• 10 oz baby red potatoes, quartered
• 8 oz asparagus, trimmed

Sous-vide Steaks

• 2 New York strip steaks (1 in. thick, approx. 8 oz ea.)
  or 2 filet mignons (1 in. thick, approx. 8 oz ea.)
• 2 tsp extra virgin olive oil
• ½ tsp salt, to taste
• ¼ tsp ground black pepper, to taste
• 4 slices lemon, sliced in rounds, divided
• 2 garlic cloves, crushed, divided
• 4 sprigs thyme, divided, plus extra to garnish
• 2 sprigs rosemary, divided
• 65 oz water, to fully submerge bags (not higher than the max. fill level)
• 1 oz lemon juice
• 2 tbsp vegetable oil, divided
• 2 tbsp unsalted butter, divided

Creamy Lemon Sauce

• 2 oz shallots, halved
• 2 oz white wine
• ½ oz lemon juice
• 7 oz unsalted butter, cut into pieces
• 2 egg yolks, from large eggs
• ½ tsp salt, to taste
• 1 pinch ground black pepper