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 portion
Ingredients: 4 beef fillet steak; 2 teaspoon sea salt; ¾ teaspoon black pepper, ground; 4 sprig thyme, fresh; water; 30 gram lemon juice; 50 gram shallot; 1 - 2 sprig tarragon, fresh; 50 gram white wine, dry; 1 tablespoon white wine vinegar; 200 gram butter, unsalted (from cows' milk); 4 egg yolk (from chicken egg)

Pas d’évaluation

Préparation 25min

Total 2h 20min

4 portion

Ingrédients

beef fillet steak (180-200 g each, 3 cm thickness)
4
sea salt
2 teaspoon
black pepper, ground
¾ teaspoon
thyme, fresh
4 sprig
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice (½ lemon) or 1 level tsp ascorbic acid powder
30 gram
shallot
50 gram
tarragon, fresh leaves only
1 - 2 sprig
white wine, dry
50 gram
white wine vinegar
1 tablespoon
butter, unsalted (from cows' milk) cut into pieces, plus 1 tbsp extra for searing
200 gram
egg yolk (from chicken egg)
4