Perfect Sous Vide Steak & “Panzanella” Salad
- 2 x 8-ounce Beef tenderloins centre cut “baseball” cut, at room temperature
- 1 loaf olive fougasse or some form of focaccia 2.5-3 inches tall
- 1 pint multicolored heirloom cherry tomatoes
- 1 bunch basil picked off stem
- 1 bunch mint picked off stem
- 1 jalapeno sliced super thin and held in cold water
- 1 red onion thinly sliced
- 4 tbsp lemon juice
- 3 tbsp butter
- 4 tbsp olive oil
- Black pepper
- Maldon Salt / Other large crystal salt
- Pre heat your sous vide water bath to the appropriate temperature that you want your steak cooked to.
- 49˚C -> Rare
- 54˚C -> Medium Rare
- 57˚C -> Medium
- 62˚C -> Medium Well
- 69˚C -> Well Done
- Season your room temperature steaks with salt and pepper and place inside your desired cooking pouch with one tbsp of butter. See Chefs Tips to combat floating bags.
- Set a timer for 45 minutes.
- While the steak is cooking, slice your red onions thinly, place in a stasher bag, drizzle with 1 tbsp of olive oil, 3 tbsp of lemon juice and 1 tbsp of salt. Seal the bag and shake around for thirty seconds.
- Slice your bread horizontally creating a flat rectangle sheet of toast. Trim the top of the bread to achieve the same effect. The bread should be sliced at least 1 inch thick.
- Heat your saute pan, lather one tbsp of oil on both sides of bread and toast on medium low heat until golden brown on both sides. Remove from pan, wipe out pan with dry towel and return to stove top with the heat off.
- Shake your onions.
- While the bread is toasting, slice the cherry tomatoes in half either on the length or on the width and transfer to a small mixing bowl.
- Season the tomatoes with 1 tbsp of olive oil, touch of salt, ½ tbsp lemon juice, and give it a good stir and let it sit.
- Shake your onions.
- Once the 45 minutes timer goes off. Remove the steaks from the bag and dab them dry, lightly and gently, with paper towel.
- Heat up your saute pan on full heat with the remaining butter and olive oil. Once the pan is very hot place your steaks in the pan and caramelize on each side. Be sure to baste the steak for 5 second on each side before flipping or removing from pan. (sear for 45 seconds – 1 minute on each side) See Chefs Tips
- Once the steaks are caramelized, place on a resting rack over a plate and allow to rest for 2-3 minutes.
- While the steaks are resting, start to build your plate. Start by placing the toasted bread on the far side of the plate, spoon on the tomatoes on top of the bread with a slotted spoon in order no to sog the bread too much, thread the salad with the picked mint and picked basil and finally a scattering of the quickled onions.
- Cut the steak in half, revealing your magic, and place one side up and one side down on the other side of the plate. Season the cut sides with a few crystals of Maldon salt.
- Sous vide bag floating? Plastic wrap a few butter knives together and place in the bottom of the bag to create some weight
- Meat that is not room temperature will:
- drop the temperature of your bath
- will take longer to come to ambient temperate of bath
- A hot pan is crucial for the Maillard reaction (145C to 165C). The steak at the point of coming out the bath is at the perfect temperature; the pan sear is merely to develop flavor and crust. A cold pan or too long in the pan will overcook the steak and negates the edge to edge sous vide perfect doneness.