
Devices & Accessories
Sous-vide Fillet Steak with Peppercorn Sauce, Dauphinoise Potatoes and Green Beans
Prep. 30 min
Total 2 h 30 min
4 portions
Ingredients
Peppercorn Sauce
-
mixed peppercorns whole20 g
-
olive oil10 g
-
shallots halved100 g
-
brandy30 g
-
water100 g
-
chicken stock paste, homemade½ tsp
-
fine sea salt¼ tsp
-
ground black pepper1 tsp
Dauphinoise Potatoes and Green Beans
-
green beans trimmed250 g
-
potatoes (e.g. Charlotte, King Edward, approx. 1 kg), peeled, sliced (5 mm)6
-
dairy-free cream (e.g. soy cream, oat cream)400 g
-
dairy-free milk of choice unsweetened200 g
-
fine sea salt¼ tsp
-
ground black pepper¼ tsp
Fillet Steak
-
beef fillet steaks (approx. 200 g each)4
-
fine sea salt¼ tsp
-
ground black pepper½ tsp
-
olive oil1 Tbsp
-
water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)1400 g
-
lemon juice (see tip)30 g
Green Beans and Peppercorn Sauce
-
water500 g
-
cornflour mixed with 1 tsp water1 tsp
-
neutral oil (e.g. vegetable oil, groundnut oil)2 Tbsp
-
dairy-free cream (e.g. soy cream, oat cream)250 g
-
extra virgin olive oil1 Tbsp
-
lemon juice only1
-
coarse sea salt (optional)¼ tsp
-
ground black pepper½ tsp
Nutrition per 1 portion
Calories
1078.3 kcal /
4511.7 kJ
Protein
51.1 g
Fat
60.7 g
Carbohydrates
79.6 g
Fibre
12.1 g
Saturated Fat
15.3 g
Sodium
644.3 mg
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UK and Ireland
UK and Ireland
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