Main courses · Meat & poultry
Sous-vide Rare Beef Steak with Béarnaise Sauce
We recommend using high-quality ziplock bags. Look for bags made without BPA (Bisphenol A). They are widely available from major retailers. Polythene bags are not suitable for cooking food.
TM6TM7
Details
- Difficulty
- Medium
- Prep
- 25 min
- Active
- 25 min
- Cook
- 140 min
- Total
- 140 min
- Yield
- 4 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Medium
- Rating
- Well rated
- beef fillet steaks
- 4
- fine sea salt
- 2 tsp
- ground black pepper
- 0.8 tsp
- fresh thyme
- 4 sprigs
- water
- 1.4 kg
- lemon juice
- 30 g
- shallots
- 50 g
- fresh tarragon
- 1–2 sprigs
- dry white wine
- 50 g
- white wine vinegar
- 15 g
- unsalted butter
- 200 g
- egg yolks
- 4
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 46 g
- Energy
- 2,920.4 kJ
- Calories
- 698 kcal
- Fat
- 56 g
- Fibre
- 0.4 g
- Carbohydrates
- 1 g
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