Beef Steak Sous Vide with Red Wine Reduction
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 beef steak (s) (hip steak), approx. 50 g each
- 4 sprigs rosemary
- 4 sprigs thyme
- 100 ml port wine
- 150 ml red wine
- some olive oil, good
- some clarified butter
- Sea salt, coarse
- Pepper (steak pepper)
- 1 teaspoon, heaped sugar
- 1 tablespoon butter, cold
Print Recipe
Pin Recipe Instructions
- Pat the beef steaks dry and sprinkle each with a sprig of thyme and rosemary
- and a small dash of olive oil.
- Heat the sous vide bath to 56 degrees and then place the bags in it.
- Just before the end of the cooking time, let the sugar caramelize in a saucepan and deglaze with the red wine and port wine. Add the remaining herbs and let the wine simmer gently.
- Remove the steaks from the water bath after 90 minutes. Set up a pan with clarified butter and let the butter get really hot. In the meantime, pat the steaks lightly. Sear the steaks in the butter for about 5 - 10 seconds on each side, then wrap in aluminum foil and keep warm.
- Pour the wine mixture into the pan and reduce to 1/3, season with salt and pepper and thicken with a little butter.
- Put the sauce on the plate and place the steak on it, sprinkle with the coarse salt and pepper.
- Baked potatoes go very well with this.
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