Steak sous vide with ketchup caviar.
Perfect, tender and juicy sous vide steak with ketchup caviar
Ingredients
| STAKES: |
| beef tenderloin 600 g |
| garlic 2 cloves |
| thyme 2 sprigs |
| ground black pepper a pinch |
| salt 5 g |
| vegetable oil 6 tbsp. |
| water 2-3 liters |
| KETCHUP CAVIAR: |
| ketchup 100 g |
| water 100 g |
| agar-agar 3 g |
| vegetable oil (cooled) 250 g |
| REQUIREMENTS: |
| saucepan (volume 5 liters) |
| plate (flat) |
| cooking thermometer |
| pipette |
| ziploc bags 2 pcs |
| clothespins 2 pcs |
Instructions
Step 1
To prepare the caviar, chill the vegetable oil in the refrigerator for two hours. Mix the ketchup with the water and agar-agar, bring to a boil then allow to cool. Using a pipette, drop droplets of ketchup into the cooled oil. Then remove the eggs with a slotted spoon.
Step 2
Cut the meat into two steaks, salt, pepper and brush with oil. Place each steak with a crushed garlic clove and a sprig of thyme in a ziplock bag. Bleed the air out of the bags and seal tightly.
Step 3
Place a plate in the bottom of a saucepan, pour in enough water to completely cover the meat and heat it to 60 degrees. Then immerse the bags with steaks in the water, fasten them to the sides of the pan and put them in an oven heated to 70-degrees for 1.5 hours. After the time is up, immediately submerge the steaks in ice water. Then take them out of the bags, blot them with a paper towel and fry them on a greased frying pan until caramelized.
Step 4
Serve the steaks with ketchup caviar.
