Sunday, December 2, 2007
“If we're not supposed to eat animals, how come they're made out of meat?” Tom Snyder
So it seems I'll be coming back to the sous-vide steak again and again. And before I knew how to make it, I wasn't even such a huge meat lover. Seems that I'll have to make up for my increasing carbon footprint in giving up something else. Or finally changing all the light-bulbs. But what can I do, this really is THE way to make THE perfect steak.
Another perfect steak with braised cabbage and a potatoe mash
some high quality beef tenderloin (for example the Argentinian organic kind that comes from the happy stressfree cows), in air-tight plastic
some olive oil for frying
salt and pepper
half of a red cabbage
1 star-anise pod
2 laurel leaves
Lea Perrins sauce
Find your biggest pot, fill it with water and put the meat in there, still in the plastic. Bring the water to 60 - 65 degrees and keep it at that for 45 minutes. Discard water, open the plastic, cut the meat in some reasonable chunks and fry on a very hot pan for 30 sec - 1 min on both sides. The meat will become brown instantaneously. Let the meat "rest" for 10 - 15 minutes before eating.
Those who like their steak more rare can fight over the middle bits and those who want to stay in the safety of medium can lick their fingers after finising the end bit.
Chop the cabbage and toss it with oil on a hot frying pan. After a while add the spices, the sugar, balsamico, Lea Perrins and some water and cover with a lid. Stir often and when the cabbage is softer remove the lid so that the sauce will reduce.
And the mash, well, it's a mash. Boil - mash - mix - spice :)