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
Sous-vide Rare Beef Steak with Béarnaise Sauce
2h 20min
Sous vide fillet steak with gin and peppercorn sauce
2h 20min
Sous vide chicken ballotine with red capsicum sauce (TM6)
2h 5min
Sous-Vide Salmon
1h
Sous vide salmon with avocado cream (TM6)
1h 5min
Pork fillet wrapped in prosciutto with barbecue butter
1h 30min
Sous vide rare beef steak with béarnaise sauce (TM5)
2h 20min
Sous-vide asparagus with poached eggs
1h 5min
Rare beef steak with herb garlic butter
2h 15min
Slow cooked ribs in smoked paprika barbecue sauce
3h 15 min
Sous-vide Steak
1h 30min
Poached eggs with blade cover
30min