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

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

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

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, Battlestar Galactica and Babylon 5.

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