Sous-vide is a technique that involves cooking a fillet of fish or meat in a sealed in a bag, in a bath of hot water that is temperature-controlled, allowing for the fillet to be cooked uniformly from end to end.
"The best thing about it is how easy it is. In the evenings when we go to the park with Anoushka, we just pop it in and leave. Even if we're half an hour late, it won't matter. Unlike on the gas where the temperature keeps rising, it’s very hard to burn or overcook with the sous vide." Gautam John cooks sous-vide steak for his daughter. Read the full story here.
Gautam John’s Sous Vide Steak
1 fillet steak, about an inch thick
2 tbsp ghee
Salt, to taste
Pepper, freshly ground, to taste
Fleur de sel, as needed
Butter, as needed
Place the fillet of steak in a high quality zip-lock or sous-vide bag. (You can add olive oil, garlic, bay leaf or other herbs, as needed).
Clip the bag to the edge of a pot of pre-heated water. Set the temperature for 56.5 degrees C for a steak done medium rare. A one-inch-thick steak will be ready in an hour, but it can remain in the water for another hour without overcooking.
Once done, remove the fillet from the bath, and lay on a paper towel. Gently pat dry.
Preheat ghee in skillet. Add in the fillet and allow it to sit about a minute or two on each side to get a tasty brown crust. You can also toss in fresh herbs for added flavour.
If you’ve added olive oil and herbs in the bag, use it to make a quick pan sauce. Optionally, a little butter and pepper work well too.
This recipe is a #1000Kitchens feature!
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