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Sous Vide Steak & Vegetables Recipe

Sous Vide Steak & Vegetables

Sous Vide Steak & Vegetables

Graham Sharman
Course Main Course
Cuisine Modern
Servings 2

Equipment

  • 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 to taste
  • 2 x 340g sirloin steaks
  • 6 garlic cloves crushed
  • 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.
Keyword beef, Instant Pot