Sous Vide Rib Eye Steak| Recipe by sousvidetools.com

Aberdeen Angus Rib Eye cooked Sous Vide, Mushroom Purée and Beef Tea

COOK TIME: 55 minutes
PREP TIME: 6 hours 30 minutes
DIFFICULTY: Easy
SERVES: 6

Ingredients

Rib Eye

2kg of rib eye steak
5g of thyme leaves
2 garlic cloves, peeled and sliced
oil
salt
pepper
25g of butter

Mushroom purée

500g of flat mushrooms
2 garlic cloves
100g of butter
5g of thyme
50g of dried ceps, soaked in 100ml water
1 dash of milk

Marcaire potatoes

4 large potatoes
100g of grilled bacon, finely diced
2 spring onions, finely sliced
oil
1 knob of butter

Beef tea

1l of Beef stock
10g of thyme leaves, chopped
75g of dried ceps
3 tomatoes, chopped
3 egg whites
10g of salt

To plate

1 handful of baby carrots
1 little gem lettuce, sliced
100g of butter

Equipment

Method

This delicious sous vide recipe by chef Kevin Mangeolles has been recreated for our website with kind permission from Great British Chefs

Method

Fill and preheat your water bath cooker to 83 C
Prepare the meat by removing all the fat
Remove the layer of meat around the centre of the rib eye as this will be used for the braised beef
Roll the remainder of the meat tightly with cling film then portion into 6 steaks. Refrigerate for use later
Put the braising beef into a vacuum sealer bag along with the sliced garlic and thyme. Use a vacuum food sealer to seal the bag
Plunge the bag into the water bath and cook for 4 hours
Once ready, remove the meat from the bag and scrape away all of the garlic and thyme. Cut the beef lengthways in two before tightly rolling in cling film. Refrigerate for later use
Take the steak portions from the fridge and seal on both sides in a hot pan with a little oil. Add seasoning
Take the braised beef from the fridge then slice in to pieces of approximately 3cm. Add along with the butter to the steak portions. Cook the steaks to your preference then remove from the pan and leave in a warm place to rest
Whilst the steaks rest move on to the mushroom puree. Put all of the ingredients into an oven-proof pan, cover with tin foil then cook in the middle of a preheated oven (150 C/Gas mark 2) for 60 minutes. Liquidise the mixture before passing through a fine sieve. Reheat with a little milk when ready to serve
Cook the potatoes in the middle of a preheated oven (200 C/Gas mark 6) until soft (approximately 60 minutes)
Whilst the potatoes cook grill the bacon then dice
Remove the flesh from the potatoes then stuff with the grilled bacon and chopped spring onions. Place in 5cm (diameter) x 2cm (thickness) rings and cool. Pan fry the potatoes until golden with a little oil and butter when ready to serve
Make the beef tea by mixing together all of the ingredients and bringing to a boil. Reduce the heat to simmer for 90 minutes. Pass through a muslin cloth when ready
Finally, blanch baby carrots to remove the skins then add to 100g butter and 100ml of water then warm. Chop some little gem lettuce
Assemble the dish by firstly spooning some mushroom puree onto six plates. Next, add the braised beef followed by the steak portions. Arrange the potatoes then lastly add the carrots and lettuce. Serve immediately

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Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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