Sous Vide Veal Rib-Eye | Recipe by

Sous Vide Veal Rib-Eye with Smoked Semi-Dried Tomato, Tarragon & Caper Emulsion and Triple Cooked Chips

Sous Vide Veal Rib-Eye with Smoked Semi-Dried Tomato, Tarragon & Caper Emulsion and Triple Cooked Chips Beef
  • COOK TIME: 13 hours


  • 4 x 225g Veal Rib-Eye Steaks
  • 4 x Vine Ripened Plum Tomatoes
  • Smoked Maldon Sea Salt
  • 2 tsp Chopped Thyme
  • 2kg Lover’s Choice Potatoes
  • 2 tbsp Finely Chopped Shallot
  • 1 Bunch Tarragon
  • 6 tbsp Baby Capers in Brine
  • 150mls Home-Made Mayonnaise
  • 100mls Home-Made Hollandaise Sauce
  • Sea Salt
  • White Pepper
  • Olive Oil




Deep Fat Fryer (with dripping)
Chopping Board
Kitchen Knives
Sous Vide Water Bath
Sauté Pans
Vacuum Bag Sealer
Vacuum Sealer Bags
Wire Rack


The chef’s choice of steak, it carries rich veal flavour and marries perfectly with the accompaniments in this recipe to create classic steak and chips, but with a little twist.


  1. Season the veal steaks with sea salt and white pepper then place in the vacuum bags and seal
  2. Cook the steaks in a preheated water bath at 55 degrees for 45 minutes then chill immediately or use straight away
  3. Core the vine tomatoes with a small knife then cut the tomatoes in half
  4. Season the tomatoes with the smoked sea salt, a little chopped thyme and drizzle with a little olive oil
  5. Place the tomato halves onto a wire rack and place into the dehydrator at 75 degrees for 12 hours. Retain for use later in the recipe
  6. Mix together the mayonnaise and the hollandaise then fold in the chopped shallots
  7. Finely chop the tarragon and add to the hollandaise mixture
  8. Finely chop the caper berries and add to the mix. Adjust the seasoning to taste
  9. Peel and rinse the potatoes then chop to your desired chip size. Rinse under cold running water for 5 minutes to wash of the starch.
  10. In a gently simmering pan of water cook the washed chips until they fall of a sharp knife
  11. Take from the water and cool in the fridge overnight
  12. Next day, blanch the chips in 140 degrees dripping in the fryer and cool again
  13. To serve, heavily caramelise the veal steaks in a hot skillet or BBQ
  14. In hot oil (180 degrees) crisp up the chips and season with smoked salt
  15. Serve the steaks with the chips, tarragon and caper emulsion and the dehydrated tomatoes

Chef’s Tip –

For a little decadence why not infuse the steaks with a small amount of white truffle paste. Simply add to the pouch before cooking. This will permeate through the steak.

Back to Recipes