難易度
我們的大部分食譜都很簡單。有些要求多一點時間或更好一點的烹飪技術,則評為中等或進階。
準備時間
這是您準備這頓飯所需要的時間。
總共時間
這是從頭到尾準備這頓飯所需的時間:包含醃製,烘焙,冷卻等。
份量
這顯示這個食譜共有多少份。
食材
- 4 beef fillet steaks (180-200 g each, 3 cm thickness)
- 2 tsp sea salt
- ¾ tsp ground black pepper
- 4 sprigs fresh thyme
- water, to fully submerge bags (not higher than the 2L maximum fill level)
- 30 g lemon juice (½ lemon) or 1 level tsp ascorbic acid powder
- 50 g eschalots
- 1 - 2 sprigs fresh tarragon, leaves only
- 50 g dry white wine
- 1 tbsp white wine vinegar
- 200 g unsalted butter, cut into pieces, plus 1 tbsp extra for searing
- 4 egg yolks
- 營養價值
- 每 1 portion
- 卡路里
- 4940.7 kJ / 1180.9 kcal
- 蛋白質
- 70.9 g
- 碳水化合物
- 4.4 g
- 脂肪
- 95.7 g
- 飽和脂肪
- 48.6 g
- 纖維
- 0.8 g
- 鈉
- 1129.3 mg
替代食譜
Beef cheek Bourguignon
5h 25min
Hollandaise sauce (TM6 - Serves 2-4)
15 min
Sous vide rare beef steak with béarnaise sauce (TM5)
2小時 20 分
Sous vide salmon with avocado cream (TM6)
1h 5min
Rare beef steak with herb garlic butter
2h 15 min
Sous-vide Steak
1h 30min
Sous-vide Rare Beef Steak with Béarnaise Sauce
2小時 20 分
Sous-vide Rare Fillet Steak with Herb Garlic Butter
2h 15 min
Sous vide kangaroo with rosemary (TM6)
1h 15min
Sous-Vide Salmon
1h
Beef cheeks with vanilla carrot purée and thyme glazed carrots
7h 25min
Chinese five spice beef cheeks
4h 25min