Sous Vide of Steak with Peppercorn Sauce
Unilever Food Solutions Philippines
Recipe detail information Sous Vide of Steak with Peppercorn Sauce
Yield
1 batches
Ingredients (1 batches) Amount
Measure
Name
16.00
oz
Porterhouse steak
4.00
pc
Garlic cloves
1.00
sprig
Rosemary Sprigs
150.00
ml
Olive Oil
10.00
g
Knorr Beef Broth Ground Black Pepper
1.00
pc
Vacuum Bag medium
200.00
g
Knorr Mashed Potato Flakes
15.00
g
White Onions
3.00
g
Black Pepper, ground or freshly cracked
250.00
g
KNORR Demi Glace
15.00
ml
Knorr Oyster Sauce
15.00
ml
Butter
portion
Satueed Seasonal Vegetables
1.00
Preparation PROCEDURE In a small stainless steel bowl, mix together Knorr Beef Broth and 15 ml of olive oil. Rub this broth and oil paste onto the meat and season with ground black pepper. Place in the vacuum bag with the garlic cloves, rosemary sprig and the rest of the oil. Vacuum with 35 as its pressure. Marinate in vacuum bag for at least 4 hours. Sous vide meat at 50
1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Unilever Food Solutions Philippines
Recipe detail information
degrees celsius for 60 minutes. To cook, heat a griddle pan very hot and sear each side of the steak for 8 seconds (medium rare). Rest steak for at least 4 minutes before serving/cutting.
To make sauce, in a pan, heat oil and sautee onions until transluscent. Add in ground pepper and oyster sauce. Add in prepared Knorr Demi Glace Sauce and simmer for at least a minute. Turn off heat and mount with butter.
To plate, arrange steak on the plate with hot mashed potatoes and sauteed seasonal vegetables. Pour peppercorn sauce on steak or serve on the side.
2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Recipe detail information Sous Vide of Steak with Peppercorn Sauce
Yield
1 batches
Ingredients (1 batches) Amount
Measure
Name
16.00
oz
Porterhouse steak
4.00
pc
Garlic cloves
1.00
sprig
Rosemary Sprigs
150.00
ml
Olive Oil
10.00
g
Knorr Beef Broth Ground Black Pepper
1.00
pc
Vacuum Bag medium
200.00
g
Knorr Mashed Potato Flakes
15.00
g
White Onions
3.00
g
Black Pepper, ground or freshly cracked
250.00
g
KNORR Demi Glace
15.00
ml
Knorr Oyster Sauce
15.00
ml
Butter
portion
Satueed Seasonal Vegetables
1.00
Preparation PROCEDURE In a small stainless steel bowl, mix together Knorr Beef Broth and 15 ml of olive oil. Rub this broth and oil paste onto the meat and season with ground black pepper. Place in the vacuum bag with the garlic cloves, rosemary sprig and the rest of the oil. Vacuum with 35 as its pressure. Marinate in vacuum bag for at least 4 hours. Sous vide meat at 50
1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Unilever Food Solutions Philippines
Recipe detail information
degrees celsius for 60 minutes. To cook, heat a griddle pan very hot and sear each side of the steak for 8 seconds (medium rare). Rest steak for at least 4 minutes before serving/cutting.
To make sauce, in a pan, heat oil and sautee onions until transluscent. Add in ground pepper and oyster sauce. Add in prepared Knorr Demi Glace Sauce and simmer for at least a minute. Turn off heat and mount with butter.
To plate, arrange steak on the plate with hot mashed potatoes and sauteed seasonal vegetables. Pour peppercorn sauce on steak or serve on the side.
2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
