
Sous Vide Steak & Vegetables
COURSE:
Main Course
Sous Vide Steak & Vegetables
Graham Sharman
Sous Vide Steak & Vegetables
Graham Sharman
Servings:
2 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 450 g baby potatoes
- 6 baby carrots
- 10 asparagus spears
- 4 shallots
- 30 g unsalted butter
- Salt and freshly ground black pepper
- 2 x 340g sirloin steaks
- 6 garlic cloves
- 2 sprigs of rosemary
- 6 sprigs of thyme
Instructions
- Fill inner pot to just under maximum level with hot water.
- Select sous vide mode, custom 87°C, bring up to temperature.
- Have 3 sous vide compatible zipper type bags ready to fill.
- Add baby potatoes, baby carrots, shallots, 20g of the butter, salt and pepper to the first bag.
- Remove as much of the air as you can by lowering the bag into a bowl of water, using the water to push the air out of the bag, being careful not to allow any water into the bag. Seal while immersed or use a vacuum sealer.
- When the Instant Pot has come to temperature, place the bag of vegetables in the pot, close the lid making sure the valve is open, cook for 1 hour.
- In the meantime, season 2 x steaks well on both sides with salt and freshly ground black pepper.
- Transfer steaks to the second bag, arrange them side by side, along with the crushed garlic cloves, rosemary and thyme. Set to one side.
- In the third bag, add the asparagus spears, the remaining 10g butter, plus more salt and pepper to taste.
- As before, remove as much of the air from the bags as you can. Seal and set to one side at room temperature.
- After the vegetables have been in the water bath for 1 hour, reduce the temperature to 154 °C by replacing some of the hot water with cold. Check with a thermometer.
- Add the steaks, asparagus, and with the vegetables still in the pot, cook for another hour.
- Remove the steaks from the bag, pat dry with kitchen towel.
- In heat safe place on a wire rack, using a kitchen blowtorch to sear the steaks until golden brown, or apply a little high smoke point cooking oil to them, then sear quickly (to avoid cooking through) on both sides and edges, in a very hot preheated, preferably heavy gauge pan.
- Serve alongside the buttered sous vide vegetables.