Sous-vide Fillet Steak with Peppercorn Sauce, Dauphinoise Potatoes and Green Beans

Peppercorn Sauce

• 20 g mixed peppercorns, whole
• 10 g olive oil
• 100 g shallots, halved
• 30 g brandy
• 100 g water
• ½ tsp chicken stock paste, homemade
  or ½ chicken stock cube (for 0.5 l), gluten-free, crumbled
• ¼ tsp fine sea salt
• 1 tsp ground black pepper

Dauphinoise Potatoes and Green Beans

• 250 g green beans, trimmed
• 6 potatoes (e.g. Charlotte, King Edward, approx. 1 kg), peeled, sliced (5 mm)
• 400 g dairy-free cream (e.g. soy cream, oat cream)
• 200 g dairy-free milk of choice, unsweetened
• ¼ tsp fine sea salt
• ¼ tsp ground black pepper

Fillet Steak

• 4 beef fillet steaks (approx. 200 g each)
• ¼ tsp fine sea salt
• ½ tsp ground black pepper
• 1 Tbsp olive oil
• 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
• 30 g lemon juice (see tip)

Green Beans and Peppercorn Sauce

• 500 g water
• 1 tsp cornflour, mixed with 1 tsp water
• 2 Tbsp neutral oil (e.g. vegetable oil, groundnut oil)
• 250 g dairy-free cream (e.g. soy cream, oat cream)
• 1 Tbsp extra virgin olive oil
• 1 lemon, juice only
• ¼ tsp coarse sea salt (optional)
• ½ tsp ground black pepper