Courtesy of SousVide Supreme Culinary Specialist, Sophie
For the Béarnaise Sauce
- 1 tablespoon (4g) chopped tarragon (fresh French tarragon is best)
- 1 tablespoon (5g) chopped shallot
- 3 peppercorns
- 1 tablespoon (15ml) white wine vinegar
- 1/3 cup (80 ml) dry vermouth or dry white wine
- 2 egg yolks
- 1 tablespoon (15ml) water
- 5 tablespoons (75g ) butter, melted
- Fill and preheat the SousVide Supreme water oven to 174F/79C.
- Put the tarragon, shallot, peppercorns, white wine vinegar and vermouth into a saucepan and cook over a medium to high heat. Allow the mixture to simmer and reduce, until there are one and half tablespoons of liquid remaining. Take the pan off the heat and set aside.
- Lightly beat the egg yolks in a bowl. Strain the tarragon reduction into the egg yolks and discard the leftover tarragon and shallots.
- Add the melted butter and water to the egg yolks and whisk everything together with a fork or small whisk.
- Pour the mixture into a small (quart/0.9 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed.
- Submerge the pouch in the water bath and leave to cook for 45 minutes.
- Once the béarnaise is cooked, pour it into a clean bowl and whisk to form a smooth sauce. Keep the béarnaise warm over a saucepan of just-boiled water until ready to serve. If the sauce gets too thick, add a few drops of boiling water to thin it out.
For the Steak
- 2 (8 ounce/240g) steaks
- Salt and pepper, to taste
- 1 tablespoon (15 ml) peanut oil, to fry
- Fill and preheat the SousVide Supreme water oven to your preferred degree of doneness (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well.)
- Pat the steaks dry with kitchen paper (paper towel) and season them on both sides with salt and pepper. Smoked salt is a nice alternative to give the steak a slightly smoky crust.
- Put the steaks into a food grade cooking pouch and vacuum seal.
- Submerge the pouch in the water bath and cook for at least one hour and up to 8 hours. (For tougher cuts or grass-fed steaks, the longer you leave them, the more tender they will become.)
- Remove steaks from pouch and pat dry with some clean kitchen paper (paper towel).
- Heat the oil in a pan over a high heat.
- Quickly sear the steaks on both sides to achieve a rich brown crust.
- Serve with the béarnaise sauce and your favorite side dishes.