Servings: people
Ribeye with Red Wine Sauce
A good beef steak is always a treat, especially when the meat is of prime quality and the accompaniments are perfectly balanced. This recipe includes all of that, using beef from the exclusive Sashi AAA cattle, cut into steaks and cooked sous vide.
Ingredients
Sous vide entrecote
- 2 pcs. beef steaks Ribeye steaks, about 200 grams each
- Butter for frying
- Oil for frying
- Spices salt and pepper
Potato Boats
- 500 gram Potato
- Spices salt and pepper
- Olive Oil
Haricot hosts
- 250 gram Haricot'S Vert from frozen
- 15 gram Butter
Red Wine Sauce
- 14 gram Butter
- 1 pcs. Onion
- 1 gram Rosemary dried
- 150 gram Red Wine preferably leftover from the day before
- 100 gram Water
- 1 pcs. Stock Cube beef
- 10 gram Tomato Puree
- 2.5 gram Gastrique
- 50 gram Whipping Cream
- 5 gram Wheat Flour + a little water to thicken the sauce
Instructions
Oven-Roasted Potato Wedges
- Peel the potatoes and cut them into wedges.
- Place them in a bowl of water for at least an hour, preferably two.
- Drain the potatoes and dry them well with a tea towel.
- Put them in a bag with oil, salt, and pepper. Shake the bag well so oil and seasoning are distributed over all the potatoes. Place the potatoes on a baking sheet lined with parchment paper.
- Bake them for about 1 hour at 200 degrees Celsius (392 degrees Fahrenheit) with fan.
Red Wine Sauce
- Coarsely chop the onions.
- Heat a pot over medium heat and add the butter.
- Sauté the chopped onions in the butter for a couple of minutes. They should not brown, just become translucent.
- Add dried rosemary and let it sauté for a moment.
- Add half of the water and half of the red wine to the pot with the onions. Add tomato paste and beef bouillon - make sure the bouillon completely dissolves in the liquid.
- Boil the sauce thoroughly for 3-4 minutes.
- Pour the sauce through a sieve into another pot. Add the rest of the red wine and water as well as gastrique.
- Increase the heat until the sauce boils vigorously.
- Let the sauce boil down over high heat until about 1/3 of it is left.
- Season with cream, salt, and pepper. Be careful with the salt, as the bouillon is very salty. You may not need more salt; taste the sauce before adding any!
- Shake flour and water together to make a slurry in a shaker. Pour the slurry into the sauce and let it boil for a couple of minutes to remove the flour taste.
Haricots Verts
- We always use frozen haricot verts. The advantage is that they are easy to prepare, and we have less food waste as they all get eaten.
- Another advantage is that all the vitamins in the beans are preserved. The frozen beans are frozen shortly after harvest and therefore do not have time to lose their content of vitamins or minerals.
- Bring a pot of water with salt to a boil and add the beans.
- Boil them for about a minute if you want to keep their crispiness.
- If you prefer your beans a bit softer, give them a little more time in the boiling water.
Sous Vide Ribeye
- The meat is cut from a Sashi AAA ribeye fillet. It is seasoned with salt and pepper and then vacuum-sealed.
- We cooked the meat sous vide for 2 hours at 55 degrees Celsius (131 degrees Fahrenheit).
- The meat was removed and dried well with a tea towel.
- Before serving, it was fried in a pan (without fat, as the meat was heavily marbled with fat) in its own fat.
- We started by browning the fat cap and then frying it on both sides for 30 seconds in the fat that had melted off.
Serving
- Cut the meat into nice slices and serve with oven-roasted potato wedges, steamed haricot verts, and red wine sauce.