Sous Vide Beef Carpaccio on Toast ~ Radish ~ Rocket & Rosemary Flowers.

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This month is the first time we feature a recipe for the amazing Discovery Thermal Circulator. This Beef Carpaccio dish would be sensational as a dinner party starter or as a main course. This recipe is ideal and easy to recreate using your Discovery Thermal Circulator from Sous Vide Tools.

Preparation.

Clamp the SousVide Discovery from Sous Vide Tools to a large saucepan ensuring at least half an inch clearance from the bottom of the Discovery and the pan. Fill with water to the “maximum” level indicated on the Discovery. Set your desired temperature (in this case 50C). Cover the pan with some tight fitting clingfilm to speed up the heating time.

Place the vacuum sealed food (as indicated in the recipe below), ensuring each bag is equally spaced from the others. Cook for the desired time (see below) and enjoy!

This recipe will serve 6-8 portions as a starter.

2 large pieces of the best quality beef fillet steak you can afford (ask your butcher for the centre pieces of the fillet and also to tie the meat for you)
4 whole sprigs of thyme
4 tablespoons of extra virgin olive oil
2 tablespoons of rapeseed oil
4 large radishes, very thinly sliced
A large handful of rocket leaves, washed and dried on kitchen paper
2 medium tomatoes de-seeded and cut into fine dice
8 tablespoons of mayonnaise (home made or shop bought is fine)
The juice of one medium lemon
4 teaspoons of Dijon Mustard
12 slices of sourdough bread cut into 1 inch thick slices, 2 per serving
A handful of rosemary flowers (this recipe also works well with lavender flowers)
Freshly ground black pepper
A few pinches of Malden sea salt

For the beef;
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Take your steaks out of the fridge and dry with kitchen paper. Allow them to come to room temperature uncovered for two hours.

On a clean work surface spread some clingfilm and grind a few good turns of black pepper over it and lay the steaks over the pepper rolling and pressing to ensure the pepper sticks to the dry steak.

Add two sprigs of thyme to each bag along with the peppered beef and one tablespoon of extra virgin olive oil to each bag and vacuum seal the bags.

Place both bags in the water bath at 50C for 90 minutes. While the beef is in the water bath you can continue with the other components of the dish.

For the dressing;

In a bowl mix the mayonnaise, two tablespoons of extra virgin olive oil and mustard, whisk together then slowly squeeze in the lemon juice and season with salt and pepper to taste.

For the garnish;

Finely slice the radishes and de-seed and finely chop the tomatoes. Ensure the rosemary flowers and rocket leaves are rinsed and left to dry on kitchen paper ready for assembly.

For the cooked beef;

Once the steak has had 90 minutes, remove from the vacuum bags and discard the thyme sprigs. Pat dry on kitchen paper and ensure that both pieces of meat are completely dry.

Heat a large frying pan to smoking hot and add the two tablespoons of rapeseed oil. Add the fillet pieces and brown for 30 seconds on each side so the steak has a chance to form a crust.

Rest the steaks for 5 minutes.

While the steak is resting, add your slices of sourdough bread to the same pan used for the steak and cook until golden brown on both sides. You will need to do this in batches.

Once rested, cut the steaks into very thin slices whilst keeping the pieces whole.

To serve;

Lay two slices of bread per portion on a plate and top with slices of the Fillet Carpaccio draped over the top. Add a few pieces of diced tomato, followed by the rocket leaves. Sprinkle a few rosemary flowers over the dish and drizzle over some of the mustard mayonnaise.

Sprinkle sparingly with Maldon sea salt and serve.

Happy Eating!

For our March feature recipe we cook Loch Duart Salmon ~ Japanese Mushrooms ~ Bean Sprouts ~ Stone Crop ~ Dashi.

The Sous Vide Discovery Thermal Circulator is available for £269.99 from Sous Vide Tools

Sous Vide Tools
Central Barn
Claughton Business Park
Hornby Road
Claughton
Lancaster
LA2 9JX

0800 678 5001
01524 770060
enquiries@sousvidetools.com
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An adaptation of a recipe by Andrew Davies, and developed for the Discovery Thermal Circulator.

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