Sous Vide Strip Steak with Roast Jus and Le Gruyère AOP Tartlet by @cedriklorenzen

≈ 3h25

4 servings

🥩

400 g

Strip steak

🧈

30 g

Butter

🧄

2 cloves

Garlic

🌿

Thyme

🧀

70 g

Le Gruyère AOP cheese

🍈

Fresh figs

🥕

Rucola

🍐

100 g

Pear

🍇

5 ml

Aged balsamico

🧅

300 g

White onions

🍲

400 ml

Roast stock

💧

400 ml

Water

🥩

300 g

Beef trimmings

🥃

60 ml

Cognac

🌿

4

Thyme sprigs

  1. Step
    • strip steak
    • fresh thyme

    Vacuum-seal the strip steak with 1 sprig of fresh thyme.

  2. Cook
    • strip steak
    • Water

    Cook the sealed steak in a 54°C / 129°F water bath for 180 min.

  3. Brown
    • beef trimmings

    Brown the beef trimmings in a saucepan over high heat.

  4. Add
    • white onion
    • beef trimmings

    Add the 4 white onions and cook until deeply caramelized.

  5. Deglaze
    • cognac

    Deglaze the pan with cognac and reduce it by half.

  6. Add
    • roast stock
    • water
    • fresh thyme

    Add roast stock, water, and 2 sprigs of fresh thyme.

  7. Simmer
    • roast stock
    • water
    • beef trimmings

    Simmer the jus until reduced to a glossy sauce, about 25 min.

  8. Strain
    • butter

    Strain the reduced jus and whisk in 10 g of butter.

  9. Bake
    • shortcrust pastry tartlet shell
    • Gruyère AOP cheese

    Bake the tartlet shell with Gruyère AOP cheese until the cheese melts and browns.

  10. Pat
    • strip steak

    Remove the steak from the bag and pat it dry.

  11. Sear
    • strip steak
    • butter
    • garlic

    Sear the steak in 20 g butter with garlic and 1 sprig of fresh thyme.

  12. Slice
    • fresh fig
    • pear
    • white onion

    Slice the figs, pear, and remaining onion for plating.

  13. Plate
    • strip steak
    • shortcrust pastry tartlet shell
    • Gruyère AOP cheese

    Plate the steak beside the Gruyère tartlet and spoon roast jus over the steak.

  14. Arrange
    • arugula
    • fresh fig
    • pear

    Arrange arugula, figs, pear, and onions around the plate, then drizzle with aged balsamic vinegar.

Sous Vide Strip Steak with Roast Jus and Le Gruyère AOP Tartlet by @cedriklorenzen

≈ 3h25

4 servings

🥩

400 g

Strip steak

🧈

30 g

Butter

🧄

2 cloves

Garlic

🌿

Thyme

🧀

70 g

Le Gruyère AOP cheese

🍈

Fresh figs

🥕

Rucola

🍐

100 g

Pear

🍇

5 ml

Aged balsamico

🧅

300 g

White onions

🍲

400 ml

Roast stock

💧

400 ml

Water

🥩

300 g

Beef trimmings

🥃

60 ml

Cognac

🌿

4

Thyme sprigs

Preparation Steps

  1. Step 1/14

    Vacuum-seal the strip steak with 1 sprig of fresh thyme.

    🥩strip steak
    🌿fresh thyme

  2. Step 2/14

    Cook the sealed steak in a 54°C / 129°F water bath for 180 min.

    🥩strip steak

  3. Step 3/14

    Brown the beef trimmings in a saucepan over high heat.

    🥩beef trimmings
    🍲saucepan
    🥄spoon

  4. Step 4/14

    Add the 4 white onions and cook until deeply caramelized.

    🧅white onion
    🥩beef trimmings
    🔪chef's knife
    🪵cutting board
    🍲saucepan
    🥄spoon

  5. Step 5/14

    Deglaze the pan with cognac and reduce it by half.

    🥃cognac
    🍲saucepan
    🥄spoon

  6. Step 6/14

    Add roast stock, water, and 2 sprigs of fresh thyme.

    🍲roast stock
    💧water
    🌿fresh thyme
    🍲saucepan
    🥄spoon

  7. Step 7/14

    Simmer the jus until reduced to a glossy sauce, about 25 min.

    🍲roast stock
    💧water
    🥩beef trimmings
    🧅white onion
    🌿fresh thyme
    🍲saucepan
    🥄spoon

  8. Step 8/14

    Strain the reduced jus and whisk in 10 g of butter.

    🧈butter
    🧺fine-mesh strainer
    🍲saucepan
    🥄spoon

  9. Step 9/14

    Bake the tartlet shell with Gruyère AOP cheese until the cheese melts and browns.

    🍞shortcrust pastry tartlet shell
    🧀Gruyère AOP cheese
    🥣mixing bowl

  10. Step 10/14

    Remove the steak from the bag and pat it dry.

    🥩strip steak
    🥢tongs

  11. Step 11/14

    Sear the steak in 20 g butter with garlic and 1 sprig of fresh thyme.

    🥩strip steak
    🧈butter
    🧄garlic
    🌿fresh thyme
    🍲saucepan
    🥢tongs
    🥄spoon

  12. Step 12/14

    Slice the figs, pear, and remaining onion for plating.

    🍈fresh fig
    🍐pear
    🧅white onion
    🔪chef's knife
    🪵cutting board

  13. Step 13/14

    Plate the steak beside the Gruyère tartlet and spoon roast jus over the steak.

    🥩strip steak
    🍞shortcrust pastry tartlet shell
    🧀Gruyère AOP cheese
    🍲roast stock
    🥄spoon

  14. Step 14/14

    Arrange arugula, figs, pear, and onions around the plate, then drizzle with aged balsamic vinegar.

    🥬arugula
    🍈fresh fig
    🍐pear
    🧅white onion
    🍇aged balsamic vinegar
    🥄spoon

Composition

Ingredients

Types

Meat, Dairy, Vegetables, Fruit, Stock, Water, Alcohol

Ingredients

Strip steak, Butter, Garlic, Thyme, Le Gruyère AOP cheese, Fresh figs, Rucola, Pear, Aged balsamico, White onions, Roast stock, Water, Beef trimmings, Cognac, Thyme sprigs

Notes

Strip steak (sous vide), Butter (for basting the steak, a nob, to finish the roast jus), Garlic (for basting the steak), Thyme (for basting the steak), Le Gruyère AOP cheese (for the tartlet), Pear (sliced), White onions (small, thyme roasted), Roast stock (for the roast jus), Water (for the roast jus), Beef trimmings (includes some smaller bones, for the roast jus), Cognac (a generous splash, for the roast jus), Thyme sprigs (for the roast jus)

Allergens

Milk

Dietetics

Dietary regimen

High-protein

Calories

1040 kcal

Macro nutrients

Protein: 66g, Carbohydrates: 47g, Fat: 62g, Fiber: 7g, Sugars: 21g

Nutritional Information

Minerals

Calcium: 420mg, Iron: 7mg, Potassium: 1050mg, Sodium: 980mg

Vitamins

Vitamin A: 260µg, Vitamin C: 18mg, Vitamin B12: 5µg, Vitamin K: 75µg

Preparation

Time Information

Preparation

25 minutes

Cooking

3 hours 0 minutes

Overall

3 hours 25 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, saucepan, fine-mesh strainer, tongs, spoon, mixing bowl

Appliances

Vacuum sealer, Stove, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Date Night, Dinner, Celebration

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

French, European

Geographic

United States, North America

Various

Aspect

Texture

Tender, Juicy, Flaky, Creamy, Crisp

Flavors

Savory, Umami, Nutty, Sweet, Tangy, Buttery

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked beef out longer than 2 hours), fridge : 3 days (Cool quickly,Store steak and jus in separate airtight containers at 4°C / 40°F or below), freezer : 2 months (Freeze sliced steak and jus separately in airtight freezer-safe containers)