John Myers
Sous Vide Cooked Ribeye Steak with Celery Puree and Boiled Potatoes
The perfect sous vide cooked ribeye steak with celery puree and boiled potatoes recipe with a picture and simple step-by-step instructions.
- 1 kilogram Ribeye steak
- Fleur de sel
- 5 Rosemary sprigs
- Olive oil
- 2 piece Celery bulb
- 10 Carrots purple
- 8 tbsp Butter
- 10 leaf Parsley
- Salt
- Pepper
- Orange juice
- Honey
- Cream
- 5 Potatoes mainly waxy
- 1 Shallot
- 1 Clove of garlic
- 5 Peppercorns
- 100 ml White wine dry
- 2 piece Tarragon branch
- 4 Egg yolk
- 200 ml Liquid butter
- Lemon zest
- Lemon juice
- Preheat the sous vide cooker to 85 degrees. Then peel the carrots and celery. Cut the celery into approx. 2 cm thick slices and arrange them in the sous vide bags so that they do not overlap. In each bag add 1 tbsp butter, a leaf of parsley and salt and pepper to taste. Also put the carrots in the bags so that they don’t overlap. Add some honey, 1 tablespoon butter, 1 leaf of parsley, orange juice and salt and pepper to taste in each bag. Now vacuum seal all the bags, seal them and cook them in a water bath at 85 degrees Celsius for one hour.
- When the vegetables are ready, bring the sous vide cooker to 56 degrees. Cut steaks approx. 4cm thick from the ribeye that has been brought to room temperature and vacuum seal them with a sprig of rosemary, a little olive oil, fleur de sel and pepper. Cook the steaks for 2 hours at 56 degrees Celsius.
- In the meantime, put the celery together with the juices in the bags in a saucepan and puree very finely with a little cream, 2 tablespoons of soft butter with a hand blender. Season the whole thing with salt and pepper and set aside for now.
- Stick the kebab skewer as deep as possible into the potatoes and cut the potatoes across the skewer very often (the potatoes must not be cut through). Store the prepared potatoes in water. Then preheat the oven to 200 degrees, carefully fan out the potatoes and place on a baking sheet. Season the cuts as best you can with olive oil, salt and pepper and bake in the oven for an hour.
- For the lime hollandaise, reduce the white wine with peppercorns, the sliced shallot, garlic and tarragon to approx. 1-2 tbsp. In a mixing bowl over a water bath, slowly whip the reduction with the egg yolks and a little salt over a medium heat until thick and frothy. Then slowly add the melted butter while continuing to stir. Finally, season the sauce with lemon zest, lemon juice and salt and pepper.
- 10 minutes before the meat is done, warm up the celery puree over a low heat. Then put the carrots with the juices created in the bags in a pan over medium heat. Take the meat out of the bags and remove the rosemary. Now carefully dry the meat with kitchen paper and sear it in a very hot iron pan with clarified butter for a maximum of 15 seconds on each side. Put everything on the plates and finally sprinkle the meat with a little fleur de sel and pepper from the mill.
Facebook Comments