Sous vide fillet steak with gin and peppercorn sauce

Sous vide fillet steak with gin and peppercorn sauce

4.6 18 évaluations

Préparation 20min

Total 2h 20min

4 portions

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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