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+ servings
Servings: 2 Portions

Marbled beef tenderloin steak of Sashi

Dry-aged for 45 days and cooked sous vide
Author: Per Asmussen
Keyword: beef, Beef Prime Rib, Dinner, Potato, Sauce Bearnaise
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes

Ingredients

  • 500 gram Sashi AAA højreb
  • Spices Salt and pepper
  • 10 gram Ghee
  • 600 gram Potato
  • 42 gram Oil
  • Spices Salt and pepper
  • Herbs Rosemary
  • 2 pcs. Egg Yolk
  • 15 gram Bearnaise essence
  • 250 gram Butter
  • Spices White pepper, salt, and lemon juice
  • Tarragon Fresh

Instructions

  • Steak

  • The meat comes from Sashi AAA cattle and was awarded the World's Best Steak in 2017. The beef comes from the only European cattle competing with the Wagyu breed to be one of the finest meat breeds in the world.
  • We cut a 4 cm thick steak from the ribeye, which had been dry-aged for 45 days in our Dry Ager DX1000 aging cabinet.
  • Sashi ribeye steak
  • The bone and the dried crust were trimmed off and used to cook a broth.
  • The meat was seasoned with salt and pepper and vacuum-sealed.
  • Sashi ribeye steak
  • The meat was then cooked sous vide/water bath for 2.5 hours at 55.5 degrees Celsius (41 degrees Fahrenheit).
  • Sashi ribeye steak
  • The meat was taken out of the bag and patted dry with a kitchen towel.
  • Then, a cast-iron pan was heated to high heat, and the meat was placed on it, searing the fat side.
  • After that, the meat was placed flat on the pan and seared for 20-30 seconds on each side in ghee (you can easily use a combination of oil/butter if you don't have ghee).
  • Sashi ribeye steak
  • The meat was then cut into smaller pieces and sprinkled with good quality flake salt.
  • Sashi ribeye steak
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  • Crispy, oven-roasted potatoes

  • Start by blanching the rosemary in boiling water.
  • Scrub the potatoes and marinate them in oil, salt, pepper, and fresh rosemary. 
  • Place the potatoes in an ovenproof dish and cook them in the oven using the fan setting for 60 minutes at 200 degrees Celsius (392 degrees Fahrenheit).
  • Crispy, oven-roasted potatoes
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  • Bearnaise Sauce

  • The most important aspect of making a Bearnaise Sauce is to minimize temperature differences as much as possible. So make sure to take your egg yolks out of the fridge in good time and melt the butter well in advance so that its temperature can drop significantly.
  • Start by melting the butter in a small pot over low heat and pour it into a small pitcher. Clarified butter is used for the recipe, meaning the white sediment should be discarded. If you get some of the white part in, it's not a big deal. 
  • Separate the eggs so that the yolks are in one part and the whites are in another. You can use the whites for a meringue or to add a little extra to an omelet.  When making the sauce, there are several different methods we use - directly in a small, thick-bottomed pot on the stove, in a bowl over a water bath, or with a kitchen machine with a heating element (e.g., Monsieur Cuisine édition plus). See all our versions of Bearnaise Sauce here.
  • In this recipe, we've chosen to make it in a small, thick-bottomed pot on the stove over very low heat.
  • Generally, there's a rule of thumb when making these egg-based sauces: Whisk, whisk, and whisk. Keep going and whisk vigorously - all the time. It's hard work, but it's worth it :-) 
  • The reduction and egg yolks are whisked together until it foams and thickens. 
  • Next, pour in the butter slowly - again, whisking vigorously. Continue for a few more minutes until the sauce is done. Finally, add the chopped fresh tarragon, white pepper, salt, and lemon juice.
  • The sauce is ready to serve and should be eaten immediately. 
  • Serve it in a small pot that has been in the water bath to help maintain the right temperature for a bit longer. If you leave the sauce in the pot that was on the stove, you risk the sauce getting too hot.
  • Homemade Bearnaise Sauce
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Notes

See the entire meat process in the video below:
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