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Sous vide rib-eye steak cooked in Café de Paris butter


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Sous vide steaks

  • 4 rib-eye steaks

Café de Paris butter

Tenderstem broccoli

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To begin, make the Café de Paris butter. Whisk the butter until light and fluffy then add the dried spices, anchovy fillets and zests. Slowly add the tomato sauce and mustard. Once incorporated add the rest of the wet ingredients. Once all are homogenised add the herbs, capers and garlic
Mix lightly then roll into a long log. Wrap in cling film and place in the fridge to set
Preheat a water bath to 55°C
When the butter is set, place each steak in a vacuum bag with 50g of the butter. Seal with a bar sealer and cook in the water bath for 20 minutes
After this time, remove the steak from the bags and pat dry. Fry the in a hot pan for 3 minutes on each side to caramelise then set aside to rest
Cook the broccoli in salted boiling water until tender, then drain
Slice the steaks and serve with the broccoli on the side
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Sous vide rib-eye steak cooked in Café de Paris butter


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