Beef steak sous vide with red wine reduction

Ingredients for 2 servings:

• 2 beef steak(s) (rump steak), approx. 250 g each
• 4 sprigs rosemary
• 4 sprigs of thyme
• 100 ml port wine
• 150 ml red wine
• some olive oil, good
• some clarified butter
• Sea salt, coarse
• Pepper (steak pepper)
• 1 tsp, heaped sugar
• 1 tbsp butter, cold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

Pat the beef steaks dry and vacuum seal them individually with a sprig of thyme and rosemary and a small drizzle of olive oil. Heat the sous vide bath to 56 degrees Celsius and then place the bags in it. Shortly before the end of the cooking time, caramelize the sugar in a saucepan and deglaze with the red wine and port wine. Add the remaining herbs and let the wine simmer gently. After 90 minutes, remove the steaks from the water bath. Place a pan with clarified butter on the pan and heat the butter until really hot. In the meantime, lightly pat the steaks dry. Briefly sear the steaks in the butter for about 5-10 seconds on each side, then wrap in aluminum foil and keep warm. Pour the wine mixture into the pan and reduce by 1/3, season with salt and pepper, and thicken with a little butter. Pour the sauce onto the plate and place the steak on top, sprinkling with coarse salt and pepper. Baked potatoes go very well with this.