Served with Sauce Beurre Blanc, Haricots Verts and Pickled Red Onions
Recipe for striploin steak of sashi aaa with homemade french fries
This steak, which was awarded the title of World’s Best Steak in 2017, is prepared using the sous vide technique and served with triple fried Pommes Frites, Sauce Beau Blanc, Haricots Verts, and Pickled Red Onions.
Servings: Portions
Striploin steak of Sashi AAA with homemade French fries
Served with Sauce Beurre Blanc, Haricots Verts and Pickled Red Onions
Ingredients
- 600 gram Sashi AAA Striploin
- 250 gram Butter
- 3 pcs. Egg Yolk
- 2 pcs. Egg
- 200 gram Chicken Stock
- 30 gram Sour Cream
- 1 pcs. Lemon Juice From a whole lemon
- Spices Salt, white pepper and saffron
Instructions
Sashi AAA Striploin
- Steak of the award-winning Sashi AAA meat.
- The meat is sprinkled with freshly ground pepper and a little salt. It should be vacuum-packed and cooked in a sous vide/water bath for 2 hours at 54.5 degrees Celsius (41 degrees Fahrenheit).
- Dry the meat well with a tea towel or kitchen paper.
- Then heat a pan hard with neutral oil and just before the meat comes on, throw a knob of butter on the pan. First, fry it on the fat edge for 30-40 seconds and then give it 15-20 seconds on each side.
- Sprinkle it with good salt and serve immediately.
French Fries
- Take the desired amount of double fried French fries out of the freezer and cook them in oil/deep fryer at 190 degrees Celsius (374 degrees Fahrenheit) for 3-4 minutes.
- Pat them dry and sprinkle with salt and serve immediately.
- You can read the entire French Fries recipe here.
Haricots Verts
- We always use frozen haricots verts (green beans) for our meals. Take an appropriate amount out of the freezer and boil them for 1 minute. They are then cooked and have just the right bite. We typically pour boiling water directly on them from our Quooker tap.
Sauce Beurre Blanc
- Melt the butter in a small pot and add the stock, pour it into a jug and let it cool a bit.
- Find a small, thick-bottomed pot and whisk the eggs, egg yolks, and crème fraîche until it foams a bit over low heat.
- Next, the butter/stock mixture should be added little by little while whisking vigorously (like a sauce bearnaise). Then add salt, white pepper, lemon juice, and a little saffron.
- The sauce is then poured through a fine sieve and into your siphon bottle. Give it a shot with one cartridge and the sauce is ready to serve.
- Serve the dish with pickled red onions.
