Sous vide pepper steak with fennel and pomegranate salad

Sous vide pepper steak with fennel and pomegranate salad

#NotQuiteNigella

The idea for this salad comes from Lorraine Elliott who is the premier Australian food blogger known as Not Quite Nigella

So how was your day? I had a pretty good one. I got a couple of walks in, participated in a teleconference for work, picked up new spectacles, and ordered a pair of prescription sunglasses.

Sous vide pepper steak with fennel and pomegranate salad
Sous vide pepper steak with fennel and pomegranate salad

Ingredients

  • Scotch fillet steak
  • Iodised salt
  • Whole peppercorns
  • Garlic
  • Butter
  • Fennel
  • Pomegranate arils
  • Red onion
  • Parsley
  • Mint
  • Lime juice (3 tablespoons)
  • Fish sauce (3 tablespoons)
  • Icing sugar (1 tablespoon)
  • Warm water (1 tablespoon)

Instructions

  • Purchase the piece of steak.
  • Vacuum seal in a plastic bag after seasoning with iodised salt.
  • Refrigerate overnight.
  • Set up the sous vide water bath.
  • Turn on the precision cooker and set the temperature for 57 °C and the timer for 2 hours.
  • When the water bath temperature reaches 57 °C, add the steak into the water bath and cook for 2 hours.
  • Remove the steak from the water bath and open the bag and remove the steak to a cutting board with a sheet of kitchen towel on it.
  • Dry the surfaces of the steak with kitchen paper.
  • Grind the whole peppercorns in a mortar with a pestle and then press the pepper into the flesh of the meat.
  • Heat a cast-iron skillet to a high temperature so when you splash a little water on it the water vaporises immediately.
  • Add a little high vapour point oil and brush over the surface of the hot skillet.
  • Lay the steak on the skillet and turn frequently until the Maillard reaction is to your liking.
  • Add in a knob of butter and some crushed garlic and baste your meat.
  • Allow the steak to rest.
  • With a Dick boning knife, dissect the spinalis dorsi from the longissimus dorsi. Set the spinalis dorsi aside and refrigerate for lunch meat.
  • With a Dick butchers knife slice the meat thinly.
  • Shave the fennel bulb with a mandolin while wearing a safety glove.
  • Shave some red onion with a mandolin while wearing a safety glove.
  • Whack a pomegranate to get the arils out. Avoid wearing a white T-shirt while doing this. If you have no concerns about how you look, wear an apron.
  • Coarsely chop some parsley and mint leaves.
  • Put all the salad stuff into a mixing bowl.
  • Mix the icing sugar and warm water and then add in the lime juice and fish sauce.
  • Dress the salad.
  • Transfer the salad to a dinner plate and then lay the steak on the salad.
Sous vide pepper steak with fennel and pomegranate salad
Sous vide pepper steak with fennel and pomegranate salad
Sous vide pepper steak with fennel and pomegranate salad
Sous vide pepper steak with fennel and pomegranate salad

Canberra was pretty glorious this morning

Lake Ginninderra on Sunday morning.
Lake Ginninderra on Sunday morning.

Brunch

I elected to wait until I was preparing to participate in a teleconference to enjoy the first meal for today.

Steamed eggs with melted cheese and wilted spinach.
Steamed eggs with melted cheese and wilted spinach.

Old sunglasses

Me wearing my old sunglasses. New ones have been ordered.
Me wearing my old sunglasses. New ones have been ordered.

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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