《 Sirloin, Asparagus & Béarnaise 》
Had a lot enjoyable recreating this masterpiece from foodbyjackk. Sous vide cooked sirloin with English asparagus and béarnaise sauce. 😍
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The steak was cooked at 52C for 60 minutes within the sous vide then seared and basted with butter, thyme from our backyard and garlic. We carved it into slices and sprinkled liberally with maldonsalt. 🥩
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Since getting our anovaculinary precision cooker we’ve beloved experimenting with cooking meats and greens. I’m actually blown away how good asparagus tastes cooked this fashion, as it could possibly usually be over steamed or over grilled when cooked on the hob. For this recipe the asparagus was cooked in a butter emulsion and sous vide at 84C temp for 15 minutes. ✨
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To make the béarnaise we whisked egg yolks with salt, pepper, cayenne pepper and vinegar. We added finely chopped tarragon stalks to melted butter and let it simmer away. Subsequent we slowly added the recent butter to the egg yolk combination till easy. As soon as mixed stir by way of chopped tarragon leaves and season. 🥚
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🏠👨🍳👩🍳
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