Sous-Vide Rare Beef Steak with Béarnaise Sauce

Name: Sous-Vide Rare Beef Steak with Béarnaise Sauce
Prep time: 25 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4 portions
Ingredients: 4 beef fillet steak; 2 tsp sea salt; ¾ tsp black pepper, ground; 4 sprigs thyme, fresh; 30 g lemon juice; water; 60 g shallots; 1 - 2 sprigs tarragon, fresh; 60 g white wine, dry; 1 tbsp white wine vinegar; 1 tbsp butter, unsalted (from cows' milk); 4 egg yolks; 60 g water

Pas d’évaluation

Préparation 25min

Total 2h 20min

4 portions

Ingrédients

beef fillet steak (185 g - 200 g each, 2.5 cm/1 in. thick), tied with twine (see Tip)
4
sea salt divided
2 tsp
black pepper, ground divided
¾ tsp
thyme, fresh
4 sprigs
lemon juice (½ lemon) or 1 level tsp ascorbic acid powder
30 g
water to fully submerge bags (not higher than the 2L maximum fill level)
shallots halved
60 g
tarragon, fresh leaves only
1 - 2 sprigs
white wine, dry
60 g
white wine vinegar
1 tbsp
butter, unsalted (from cows' milk)
1 tbsp
egg yolks
4
water
60 g