Summary

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

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Instructions

1. Pat the beef steaks dry and sprinkle each with a sprig of thyme and rosemary
2. and a small dash of olive oil.
3. Heat the sous vide bath to 56 degrees and then place the bags in it.
4. 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.
5. 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.
6. Pour the wine mixture into the pan and reduce to 1/3, season with salt and pepper and thicken with a little butter.
7. Put the sauce on the plate and place the steak on it, sprinkle with the coarse salt and pepper.
8. Baked potatoes go very well with this.