Rump Steak À La Sous-vide with Ciabatta and Rocket Pesto
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 55 mins |
| Total Time | 1 hr 55 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g beef fillet (s)
- 1 packet rocket
- 100 g pine nuts
- 2 cloves garlic)
- 100 g parmesan cheese
- 150 ml olive oil
- 1 ciabatta for baking
- 50 g cherry tomato (s)
- 1 scoop mozzarella
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Vacuum the fillet of beef and let it rest for 10-15 minutes at room temperature. Heat the water to 56 ° C and place the fillet in a water bath at the same temperature. Cook in a water bath for about 50 - 55 minutes.
- Meanwhile, bake the bread according to the instructions on the packet.
- Prepare the pesto - mix rocket, pine nuts, parmesan and oil until you get a creamy mixture. Cut the mozzarella and tomatoes into small cubes.
- Cut the bread into slices and brush with the pesto. Place the tomato and mozzarella pieces on the coated slices.
- Heat a pan and sear the fillet steak in it. Serve sprinkled with salt and pepper.
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