Sous Vide Steak Au Poivre Recipe

Recipe By Slurrp

Sous Vide Steak Au Poivre is a classic French dish that features tender and juicy steak cooked to perfection using the sous vide method. The steak is seasoned with cracked black peppercorns and seared to create a flavorful crust. The dish is then finished with a rich and creamy peppercorn sauce, adding a luxurious touch to the steak. This recipe is perfect for steak lovers who want to enjoy a restaurant-quality meal at home.

4.2
29 Rating -
Rate
Non Vegdiet
1hr 10minstotal
10minsPrep
1hr Cook
1hr 10m.total
10m.Prep
1hr Cook
Sous Vide Steak Au Poivre
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ingredients serve

Ingredients for Sous Vide Steak Au Poivre Recipe

  • 1/2 Boneless Ribeye Steaks
  • As required Salt, To Taste
  • 1/2 tablespoon Cracked Black Peppercorns
  • 1/2 tablespoon Vegetable Oil
  • 1/2 tablespoon Unsalted Butter
  • 1/2 Shallots, Finely Chopped
  • 0.06 cup Brandy
  • 1/4 cup Beef Broth
  • 0.13 cup Heavy Cream

Directions: Sous Vide Steak Au Poivre Recipe

Cooking Directions

  • STEP 1.Preheat the sous vide water bath to 130°F (54°C).
  • STEP 2.Season the steak with salt and cracked black peppercorns on both sides.
  • STEP 3.Place the seasoned steak in a vacuum-sealed bag and remove the air using a vacuum sealer.
  • STEP 4.Submerge the bagged steak in the preheated water bath and cook for 2 hours.
  • STEP 5.Remove the steak from the bag and pat dry with paper towels.
  • STEP 6.Heat a skillet over high heat and add oil. Sear the steak for 1-2 minutes on each side to create a crust.
  • STEP 7.Remove the steak from the skillet and let it rest for a few minutes.
  • STEP 8.In the same skillet, melt butter and add shallots. Cook until softened.
  • STEP 9.Add brandy to the skillet and let it reduce for a minute.
  • STEP 10.Add beef broth and heavy cream to the skillet. Bring to a simmer and cook until the sauce thickens.
  • STEP 11.Season the sauce with salt and additional cracked black peppercorns.
  • STEP 12.Slice the rested steak and serve with the peppercorn sauce.

Cooking Tips

  • For a more intense peppercorn flavor, crush the black peppercorns before seasoning the steak.
  • Make sure to pat the steak dry before searing to achieve a nice crust.
  • If you prefer a different level of doneness, adjust the cooking time in the sous vide water bath accordingly.

Storage and Serving

  • Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the steak gently in a skillet over low heat to avoid overcooking.
  • Serve the Sous Vide Steak Au Poivre with mashed potatoes or roasted vegetables for a complete meal.
Nutrition
value
479
calories per serving
8 g Fat58 g Protein38 g Carbs35 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    58g
  • Carbs
    38g
  • Fiber
    35g

MacroNutrients

  • Carbs
    38g
  • Protein
    58g
  • Fiber
    35g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    511mg
  • Iron
    14mg
  • Vitamin A
    779mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    5mcg
  • Vitamin C
    5mg
  • Vitamin E
    1mg
  • Copper
    2mcg
  • Magnesium
    275mg
  • Manganese
    9mg
  • Phosphorus
    715mg
  • Selenium
    13mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp