*Entrecôte cuite sous vide, sauce chimichurri
- Celková doba 30 min
- 15 min
Příprava - 15 min
Vaření - 0 min
Chlazení
Přísady
2 os.
1 pl. *Chopped fresh parsley
1 pl. *Freshly chopped oregano
2 pl. *Chopped chives
2 strou. *Peeled and chopped garlic
0.5 *Chopped red chilli
1 pl. *Red wine vinegar
3 pl. *Lemon juice
6 cl *Olive oil
2 g *each)
2 sní. *Thyme
2 čl *Softened butter
*Salt, pepper
Příprava
Fáze 1 /7
*Prepare the ingredients.
Fáze 2 /7
*To make the chimichurri sauce: in a mixing bowl, combine all the ingredients, except the rib-eye, thyme and butter.
Fáze 3 /7
*Place one rib-eye in each sous-vide cooking bag along with the thyme and 1 teaspoon of butter. Place the mixture in a sous-vide bag. Make sure the bags are well sealed.
Fáze 4 /7
*Pour 3L of water into the bowl. Put the bags into the water.
Fáze 5 /7
*Cook on immerged vacuum.
Fáze 6 /7
*Take out the bags and open them. Sear your rib-eyes in butter for 1 minute on each side to add colour and adjust the cooking time to your liking.
Fáze 7 /7
*Serve the steaks with potatoes sprinkled with paprika, grilled vegetables and the chimichurri sauce.
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