Sous Vide Steak with Red Bell Pepper Puree
Serves
2
Total Time
3hrs
Calories
624
Three recipes in one. But one fantastic dinner. A bit cheffy, and very delicious. Sous Vide without the fuss. Get your Stasher bag ASAP.
- Red bell pepper2
- Limeas neededcut into wedges
- Extra virgin olive oil20 g
- Shallot1
- Pink himalayan salt flakesas needed
- Black pepper essential oil1 ml
- Rib-eye steak500 g
- Garlic clove3
- Mustard1 teaspoon
- Fish sauce20 g
- Tamari20 g
- Lime essential oil1 ml
- Water500 ml
- Extra virgin olive oilas needed
- Butteras needed
Ingredients
- 1. Pre-heat oven - 200°C
- 2. Place whole bell peppers onto a baking tray
- 3. Bake until soft - approx 30 min, 200°C
- 4. Remove from the oven and place into an insulated serving bowl until cool
- 5. Peel and de-seed
- 6. Place olive oil and shallot into the Thermomix bowl
- 7. Chop with MC on - 3 sec, speed 5
- 8. Sauté - 5 min, Varoma, speed 1
- 9. Add roasted peppers, salt and black pepper oil
- 10. Blend with MC on - 30 sec, speed 8
- 11. Set aside
- 12. Place the steaks into the stasher bag
- 13. Place garlic, mustard, fish sauce, tamari, and oils into the Thermomix bowl
- 14. Blend with MC on - 10 sec, speed 8
- 15. Pour into the stasher bag and make sure this mixture coats the steaks well
- 16. Marinate for several hours
- 17. Add water to the Thermomix bowl
- 18. Place the stasher bag with the meat into the varoma
- 19. Steam - 20 min, Varoma, speed 4
- 20. Pre-heat a grill pan on a very high heat
- 21. When you are ready to sear the steaks, add a little oil to the hot grill pan
- 22. Remove the steaks from the stasher bag and sear on both sides in the hot pan until well marked and caramelised
- 23. Serve immediately with the red bell pepper puree, topped with some mustard chive butter, micro herbs, and garnish with a lime cheek
Method
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