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