Sous vide medium-rare beef spinalis dorsi with burnt butter and thyme on a bed of potato mash and served with baby green peas

Ingredients

• Scotch fillet steak
• Lurpak™ butter
• Thyme
• Potato mash (frozen)
• Baby green peas
• Iodised salt
• Freshly ground whole black peppercorns (in a mortar with a pestle)
• Garlic powder
• Chives

Instructions

• Season the steak with salt and garlic powder.
• Seal the steak in a vacuum bag.
• Heat the water bath to 54 °C.
• Insert the bagged steak into the water.
• Cook for 2 hours and 10 minutes.
• Put the bagged steak into the refrigerator to cool down.
• Cook the peas with microwave radiation.
• Cook the potato mash with microwave radiation.
• Mix chives into the potato mash.
• Remove the steak from the vacuum bag.
• Dry the surface of the steak with absorbent kitchen paper.
• Sear both sides of the steak in a hot frying pan and add some thyme and butter and baste for a minute and allow the butter to brown.
• Allow the steak to rest for 5 minutes.
• Dissect away the spinalis dorsi from the longissimus dorsi. Place the longissimus dorsi into a Tupperware™ container and refrigerate.
• Slice the spinalis dorsi.
• Put the potato mash onto a dinner plate and lay the slices of spinalis dorsi over the potato mash and place the baby green peas next to the potato mash.
• Garnish with chopped chives.
• Eat with chopsticks.