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Sous-vide Fillet Steak with Peppercorn Sauce, Dauphinoise Potatoes and Green Beans
Dificultad
La mayoría de nuestras recetas son fáciles, aunque las clasificadas con dificultad “media” o “difícil” son un poco más exigentes.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Raciones
Aquí se muestran las raciones de la receta.
Ingredientes
Peppercorn Sauce
- 20 g mixed peppercorns, whole
- 10 g olive oil
- 100 g shallots, halved
- 30 g brandy
- 100 g water
-
½
tsp chicken stock paste, homemade
o bien ½ chicken stock cube (for 0.5 l), gluten-free, crumbled - ¼ tsp fine sea salt
- 1 tsp ground black pepper
Dauphinoise Potatoes and Green Beans
- 250 g green beans, trimmed
- 6 potatoes (e.g. Charlotte, King Edward, approx. 1 kg), peeled, sliced (5 mm)
- 400 g dairy-free cream (e.g. soy cream, oat cream)
- 200 g dairy-free milk of choice, unsweetened
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
Fillet Steak
- 4 beef fillet steaks (approx. 200 g each)
- ¼ tsp fine sea salt
- ½ tsp ground black pepper
- 1 Tbsp olive oil
- 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
- 30 g lemon juice (see tip)
Green Beans and Peppercorn Sauce
- 500 g water
- 1 tsp cornflour, mixed with 1 tsp water
- 2 Tbsp neutral oil (e.g. vegetable oil, groundnut oil)
- 250 g dairy-free cream (e.g. soy cream, oat cream)
- 1 Tbsp extra virgin olive oil
- 1 lemon, juice only
- ¼ tsp coarse sea salt (opcional)
- ½ tsp ground black pepper
- Inf. nutricional
- por 1 portion
- Calorías
- 4511.7 kJ / 1078.3 kcal
- Proteína
- 51.1 g
- Carbohidratos
- 79.6 g
- Grasa
- 60.7 g
- Grasas saturadas
- 15.3 g
- Fibra
- 12.1 g
- Sodio
- 644.3 mg
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