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🍽️ Sous-Vide Beef Steak with Red Wine Reduction

500 kcal · 120 min · 4 servings

Ingredients

• 2 Beef Steak(s) (Sirloin Steak, approx. 250 g each)
• 4 Sprig Rosemary
• 4 Sprig Thyme
• 100 ml Port Wine
• 150 ml Red Wine
• some Olive Oil (good quality)
• some Ghee
• Sea Salt (coarse)
• Pepper (Steak Pepper)
• 1 Tsp, heaped Sugar
• 1 Tbsp Butter (cold)

Instructions

1. 1. Pat the beef steaks dry with a kitchen towel.
2. 2. Place each steak into a separate vacuum bag.
3. 3. Add one sprig of thyme and one sprig of rosemary to the bag.
4. 4. Pour a small splash of olive oil into the bag.
5. 5. Seal the bag using a vacuum sealer.
6. 6. Preheat the water bath for sous-vide cooking to 56 degrees Celsius.
7. 7. Place the sealed bags containing the steaks into the warm water.
8. 8. Put the sugar into a pot.
9. 9. Let the sugar caramelize until it melts and turns brown.
10. 10. Deglaze the caramel with the red wine and the port wine.
11. 11. Add the remaining herbs to the wine mixture.
12. 12. Let the wine mixture simmer gently.
13. 13. Remove the steaks from the water bath after 90 minutes.
14. 14. Place a pan with clarified butter on the stove.
15. 15. Heat the butter until very hot.
16. 16. Pat the steaks dry briefly.
17. 17. Sear the steaks in the hot butter for about 5 to 10 seconds on each side.
18. 18. Wrap the steaks in aluminum foil.
19. 19. Keep the steaks warm.
20. 20. Pour the wine mixture into the pan.
21. 21. Reduce the sauce by boiling it until only one third of the original amount remains.
22. 22. Season the sauce with salt and pepper.
23. 23. Thicken the sauce by stirring in a piece of butter.
24. 24. Place the sauce on the plate.
25. 25. Put the steak on top of the sauce.
26. 26. Sprinkle the steak with coarse salt and freshly ground pepper.
27. 27. Serve the dish with oven potatoes as a side.

Nutrition per serving

• kcal: 500
• Protein: 40 g · Fett/Fat: 30 g · Carbs: 6 g