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Rump steak sous vide with ciabatta and rocket pesto

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Ingredients for 1 servings:

  • 300 g beef fillet(s)
  • 1 pack of arugula
  • 100 g pine nuts
  • 2 garlic cloves
  • 100 g Parmesan
  • 150 ml olive oil
  • 50 g cherry tomatoes
  • 1 ball of mozzarella
  • salt and pepper
  • 1 ciabatta for baking

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

Vacuum seal the beef fillet and let it rest at room temperature for 10-15 minutes. Heat the water to 56°C and place the fillet in a water bath at a constant temperature. Cook in the water bath for approximately 50-55 minutes. Meanwhile, bake the bread according to the package instructions. For the pesto, blend the arugula, pine nuts, Parmesan, and oil until smooth. Cut the mozzarella and tomatoes into small cubes. Slice the bread and spread with the pesto. Place the tomato and mozzarella pieces on the spread slices. Heat a pan and sear the fillet steak. Sprinkle with salt and pepper and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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