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Sous vide rib-eye steak cooked in Café de Paris butter

PT45M

1
To begin, make the Café de Paris butter. Whisk the butter until light and fluffy then add the dried spices, anchovy fillets and zests. Slowly add the tomato sauce and mustard. Once incorporated add the rest of the wet ingredients. Once all are homogenised add the herbs, capers and garlic
  • 25g of capers
  • 500g of soft butter
  • 1 tbsp of paprika
  • 1/2 tsp cayenne pepper
  • 1 1/2 tbsp of curry powder
  • 5 anchovies, salted
  • 1/2 lemon, zested
  • 1/2 orange, zested
  • 200ml of ketchup
  • 100ml of English mustard
  • 30ml of brandy
  • 30ml of Madeira
  • 12ml of Worcestershire sauce
  • 1/4 bunch of parsley
  • 1/4 bunch of chives
  • 1/4 bunch of marjoram
  • 1 tbsp of thyme leaves
  • 1/2 bunch of tarragon
  • 1 sprig of rosemary, leaves picked
  • 2 1/2 garlic cloves, crushed
2
Mix lightly then roll into a long log. Wrap in cling film and place in the fridge to set
3
Preheat a water bath to 55°C
4
When the butter is set, place each steak in a vacuum bag with 50g of the butter. Seal with a bar sealer and cook in the water bath for 20 minutes
5
After this time, remove the steak from the bags and pat dry. Fry the in a hot pan for 3 minutes on each side to caramelise then set aside to rest
6
Cook the broccoli in salted boiling water until tender, then drain
  • salt
  • tenderstem broccoli
7
Slice the steaks and serve with the broccoli on the side

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