Sous Vide Steak Au Poivre Recipe

Cooking Directions

• STEP 1.Preheat the sous vide water bath to 130°F (54°C).
• STEP 2.Season the steak with salt and cracked black peppercorns on both sides.
• STEP 3.Place the seasoned steak in a vacuum-sealed bag and remove the air using a vacuum sealer.
• STEP 4.Submerge the bagged steak in the preheated water bath and cook for 2 hours.
• STEP 5.Remove the steak from the bag and pat dry with paper towels.
• STEP 6.Heat a skillet over high heat and add oil. Sear the steak for 1-2 minutes on each side to create a crust.
• STEP 7.Remove the steak from the skillet and let it rest for a few minutes.
• STEP 8.In the same skillet, melt butter and add shallots. Cook until softened.
• STEP 9.Add brandy to the skillet and let it reduce for a minute.
• STEP 10.Add beef broth and heavy cream to the skillet. Bring to a simmer and cook until the sauce thickens.
• STEP 11.Season the sauce with salt and additional cracked black peppercorns.
• STEP 12.Slice the rested steak and serve with the peppercorn sauce.

Cooking Tips

• For a more intense peppercorn flavor, crush the black peppercorns before seasoning the steak.
• Make sure to pat the steak dry before searing to achieve a nice crust.
• If you prefer a different level of doneness, adjust the cooking time in the sous vide water bath accordingly.

Storage and Serving

• Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the steak gently in a skillet over low heat to avoid overcooking.
• Serve the Sous Vide Steak Au Poivre with mashed potatoes or roasted vegetables for a complete meal.