[homemade] Sous Vide Ribeye with Bordelaise and Frites
[homemade] Sous Vide Ribeye with Bordelaise and Frites
by HungryJacky_
1 Comment
HungryJacky_
Recipe for those that would like it 🙂
Steak: 1. Pat dry and season with Salt, Pepper, Garlic Power generously on all sides 2. Vacuum packed and Sous vide at 135 degree F for 2hours 3. Pat dry, let it cool a bit and seared with cast iron with high heat on all sides. (This is just to get a crust, I like to flip every 20-30seconds to get an even crust and once the crust is nice you take it off) 4. Rest (optional as sous vide won’t result in too much juice being lost but why not rest a bit haha)
Frites: 1. Square off potatoes 2. Use mandolin to get nice thin and even slices 3. Cut into strips 4. Wash in cold water 2-3 rounds to remove all starch until water is clear 5. Soak in cold water and chuck it in the fridge for an hour or two to get it nice and crispy 6. Take it out, dry VERY WELL and fry at 325-350F until golden brown (around 4-5minutes) 7. Seasoned with salt, pepper, truffle oil (but feel free to us any seasoning you’d like)
Bordelaise 1. Sauté shallots in a generous amount of butter for a few min to sweat it 3. Add a few sprigs of thyme and a bay leaf and a cup of bordelaise (or other dry red wine) and let it reduce til around 20% 4. Add a cup of veal stock and let it reduce further to a nappe consistency 5. (If no veal stock which is quite nice and thick, reduce a few cups of beef stock and add a slurry to thicken) 6. Sieve out the thyme, bay leave and shallots and melt a few blocks of butter off the heat to add a shine and a beautiful flavour
1 Comment
Recipe for those that would like it 🙂
Steak:
1. Pat dry and season with Salt, Pepper, Garlic Power generously on all sides
2. Vacuum packed and Sous vide at 135 degree F for 2hours
3. Pat dry, let it cool a bit and seared with cast iron with high heat on all sides. (This is just to get a crust, I like to flip every 20-30seconds to get an even crust and once the crust is nice you take it off)
4. Rest (optional as sous vide won’t result in too much juice being lost but why not rest a bit haha)
Frites:
1. Square off potatoes
2. Use mandolin to get nice thin and even slices
3. Cut into strips
4. Wash in cold water 2-3 rounds to remove all starch until water is clear
5. Soak in cold water and chuck it in the fridge for an hour or two to get it nice and crispy
6. Take it out, dry VERY WELL and fry at 325-350F until golden brown (around 4-5minutes)
7. Seasoned with salt, pepper, truffle oil (but feel free to us any seasoning you’d like)
Bordelaise
1. Sauté shallots in a generous amount of butter for a few min to sweat it
3. Add a few sprigs of thyme and a bay leaf and a cup of bordelaise (or other dry red wine) and let it reduce til around 20%
4. Add a cup of veal stock and let it reduce further to a nappe consistency
5. (If no veal stock which is quite nice and thick, reduce a few cups of beef stock and add a slurry to thicken)
6. Sieve out the thyme, bay leave and shallots and melt a few blocks of butter off the heat to add a shine and a beautiful flavour
Plate! Enjoy everyone 💖