Sous-vide Fillet Steak with Peppercorn Sauce, Dauphinoise Potatoes and Green Beans

Name: Sous-vide Fillet Steak with Peppercorn Sauce, Dauphinoise Potatoes and Green Beans
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 portions
Ingredients: 20 g mixed peppercorns; 10 g olive oil; 100 g shallots; 30 g brandy; 100 g water; ½ tsp chicken stock paste, homemade; ¼ tsp fine sea salt; 1 tsp ground black pepper; 250 g green beans; 6 potatoes; 400 g dairy-free cream; 200 g dairy-free milk of choice; ¼ tsp fine sea salt; ¼ tsp ground black pepper; 4 beef fillet steaks; ¼ tsp fine sea salt; ½ tsp ground black pepper; 1 Tbsp olive oil; 1400 g water; 30 g lemon juice; 500 g water; 1 tsp cornflour; 2 Tbsp neutral oil; 250 g dairy-free cream; 1 Tbsp extra virgin olive oil; 1 lemon; ½ tsp ground black pepper

3.0 1 évaluation

Préparation 30min

Total 2h 30min

4 portions

Ingrédients

Peppercorn Sauce

mixed peppercorns whole
20 g
olive oil
10 g
shallots halved
100 g
brandy
30 g
water
100 g
chicken stock paste, homemade
½ tsp
½ chicken stock cube (for 0.5 l), gluten-free, crumbled
fine sea salt
¼ tsp
ground black pepper
1 tsp

Dauphinoise Potatoes and Green Beans

green beans trimmed
250 g
potatoes (e.g. Charlotte, King Edward, approx. 1 kg), peeled, sliced (5 mm)
6
dairy-free cream (e.g. soy cream, oat cream)
400 g
dairy-free milk of choice unsweetened
200 g
fine sea salt
¼ tsp
ground black pepper
¼ tsp

Fillet Steak

beef fillet steaks (approx. 200 g each)
4
fine sea salt
¼ tsp
ground black pepper
½ tsp
olive oil
1 Tbsp
water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
1400 g
lemon juice (see tip)
30 g