*Entrecôte cuite sous vide, sauce chimichurri

Lépés 1 /7

*Prepare the ingredients.

• 1kan. *Chopped fresh parsley
• 1kan. *Freshly chopped oregano
• 2kan. *Chopped chives
• 2szegf. *Peeled and chopped garlic
• 0.5 *Chopped red chilli
• 1kan. *Red wine vinegar
• 3kan. *Lemon juice
• 6cl *Olive oil
• 2g *each)
• 2szál. *Thyme
• 2kan. *Softened butter
• *Salt, pepper

Lépés 2 /7

*To make the chimichurri sauce: in a mixing bowl, combine all the ingredients, except the rib-eye, thyme and butter.

• 1kan. *Chopped fresh parsley
• 1kan. *Freshly chopped oregano
• 2kan. *Chopped chives
• 2szegf. *Peeled and chopped garlic
• 0.5 *Chopped red chilli
• 1kan. *Red wine vinegar
• 3kan. *Lemon juice

Lépés 3 /7

*Place one rib-eye in each sous-vide cooking bag along with the thyme and 1 teaspoon of butter. Place the mixture in a sous-vide bag. Make sure the bags are well sealed.

• 2g *each)
• 2szál. *Thyme
• 2kan. *Softened butter

Lépés 4 /7

*Pour 3L of water into the bowl. Put the bags into the water.

Lépés 5 /7

*Cook on immerged vacuum.

Lépés 6 /7

*Take out the bags and open them. Sear your rib-eyes in butter for 1 minute on each side to add colour and adjust the cooking time to your liking.

Lépés 7 /7

*Serve the steaks with potatoes sprinkled with paprika, grilled vegetables and the chimichurri sauce.