8
Strain the beef through a sieve,
separating the sauce from the beef.
6.Heat a small pan with 15g of butter.
Place the pancetta and mushrooms
into the pan and sauté.
7. Pour the sauce into the pan and
bring to the boil. Add the remaining
cold butter to the sauce and allow it
to reduce and thicken.
8. Put the beef back into the pan and
stir through the sauce, then serve.
Serve with Dauphinoise potatoes and
green
beans
for
a
delicious
accompaniment.
Teriyaki Salmon
Ingredients
Serves 4
4 salmon fillets
3 tbsp. teriyaki sauce
1 tsp. grated ginger
1 tsp. finely chopped garlic
1 tsp. chilli flakes
Method
1. Fill the Sous Vide with water and
preheat to 56 ˚C.
2. Place Teriyaki sauce, ginger, garlic
and chilli into a bowl and mix until
combined.
3. Pour over salmon fillets until fully
coated and cover for 15 minutes.
4. Place into pouches and vacuum seal.
5. Place into the Sous Vide and
submerge in water.
6. Cook for 1 hour.
Serving suggestion: Serve with noodles,
coriander and a squeeze of lime.
Steak
Ingredients
Sirloin Steak
Sprig of thyme
20g butter
Rare - 54°C
Rare / Medium - 57°C
Medium - 60°C
Medium/Well done -66°C
Method
1. Fill the Sous Vide with water and pre-
heat to the required temperature.
2. Place the steak into a pouch and vacu-
um seal.
3. Place into the Sous Vide and sub-
merge in water.
4. Cook for 40—90 minutes depending
on the thickness of the steak.
5. Preheat a frying pan. Remove the
steak from the sous vide and vacuum
pouch. Place into the frying pan and
sear. Add butter and thyme to the
pan and baste the steak in the fla-
voured butter.
6. Remove from the pan once seared.
Do not over cook in the pan.