Sous Vide Steak with Red Bell Pepper Puree

by

Tenina Holder

POSTED November 19, 2021 (LAST UPDATED November 1, 2021)

Serves

2

Total Time

3hrs

Calories

599

Three recipes in one. But one fantastic dinner. A bit cheffy, and very delicious. Sous Vide without the fuss. Get your Stasher bag ASAP.

recipe-image

    INGREDIENTS


  • Red bell pepper icon
    Red bell pepper

    2 (about 300 g)

  • Black pepper essential oil icon
    Black pepper essential oil

    1 mlfreshly ground

  • Lime icon
    Lime

    as neededcut into wedges

  • Extra virgin olive oil icon
    Extra virgin olive oil

    20 g (about 1 ½ tablespoons)

  • Shallot icon
    Shallot

    1 (about 42 g)

  • Sea salt icon
    Sea salt

    as needed

  • Rib-eye steak icon
    Rib-eye steak

    500 g (about 1)

  • Garlic clove icon
    Garlic clove

    3 (about 18 g)

  • Mustard icon
    Mustard

    1 teaspoon (about 5 g)

  • Fish sauce icon
    Fish sauce

    20 g (about 1 ⅛ tablespoons)

  • Tamari icon
    Tamari

    20 g (about 1 ⅛ tablespoons)

  • Lime essential oil icon
    Lime essential oil

    1 ml

  • Black pepper essential oil icon
    Black pepper essential oil

    1 ml

  • Water icon
    Water

    500 ml (about 2 cups)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Butter icon
    Butter

    as needed

    METHOD


  • 1. Pre-heat oven - 200°C
  • 2. Place whole bell peppers onto a baking tray
  • 3. Bake until soft - approx 30 min, 200°C
  • 4. Remove from the oven and place into an insulated serving bowl until cool
  • 5. Peel and de-seed
  • 6. Place EVOO and shallot into the Thermomix bowl
  • 7. Chop - approx 3 sec, speed 5
  • 8. Sauté - approx 5 min, Varoma, speed 1
  • 9. Add roasted peppers, salt and black pepper oil
  • 10. Blend - approx 30 sec, speed 8
  • 11. Set aside
  • 12. Place the steaks into the stasher bag
  • 13. Place garlic, mustard, fish sauce, tamari, and oils into the Thermomix bowl
  • 14. Blend - approx 10 sec, speed 8
  • 15. Pour into the stasher bag and make sure this mixture coats the steaks well
  • 16. Marinate for several hours
  • 17. Add water to the Thermomix bowl
  • 18. Place the stasher bag with the meat into the varoma
  • 19. Steam - approx 20 min, Varoma, speed 4
  • 20. Pre-heat a clean frying pan - high heat
  • 21. When you are ready to sear the steaks, add a little oil to the hot grill pan
  • 22. Remove the steaks from the stasher bag and sear on both sides in the hot pan until well marked and caramelised
  • 23. Serve immediately with the red bell pepper puree, topped with some mustard chive butter, micro herbs, and garnish with a lime cheek

Make this recipe in the Drop Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Top Rated recipes from the Drop Recipes app.

© 2020 Drop