When I prepared this steak for my wife, she decided to name it with a made–up superlative to reflect how tasty she thought it was (thus demi-galactica). Steak is seared and then prepared with the sous vide technique and paired with a demi-glace sauce over portobello mushrooms.
STEAKS
1. Prepare sous vide bath of hot water in large pot or other container. Set the sous vide* circulator to 136ºF (alternately, the water temp can be maintained on the stove top, although this requires fussy attention and isn't recommended).
2. Frozen steak will need to be partially thawed so they can be seared, and will require at least 30 minutes longer in the bath. Dry chilled or partially thawed steaks thoroughly. Liberally coat both sides with the salt and fresh ground pepper and coriander (put the pepper and coriander in your pepper grinder together, at about 4:1 ratio).
3. Place in very hot cast iron skillet (preferably one with raised ribs). Sear each side until the meat face has begun to caramelize (if using a ribbed pan, sear twice at 90º to create a classic grill pattern), about 2-3 minutes per side. Immediately remove from grill to cool moderately.
4. Place the pats of butter in a large freezer bag (the butter keeps the steaks from sticking to each other or the bag). Place the two steaks into the bag side by side (avoid overlapping them, use separate bags if necessary). Immerse the bag into the water bath with the top still open to force out most of the air. Close the bag and clip to the container to keep it from floating or bunching up against the circulator. A heavy spoon or two can be added to the bag to help weigh it down.
5. Set the sous vide circulator timer for 1 hour 15 minutes minimum but feel free to cook for up to 2 hours or more (the doneness is determined by the temperature). For more or less rare finish, experiment with raising and lowering the temperature a few degrees. Thicker steaks or partially frozen cuts will take longer to cook. The times cited here assume about a 1" thick cut. ½" would take only 30 minutes while a 2" cut would take 2 hours.
6. Deglaze the pan with cooking sherry, reserve for the demi glace sauce.
7. Place serving plates in oven to preheat.
* Sous Vide is a technique for evenly and precisely heating foods with a hot water bath.
DEMI GLACE SAUCE
1. Heat oil in non–stick sauce pan at medium high heat. Add garlic, sauté for about 3 minutes till it just starts to brown.
2. Add apricot and sliced mushroom stems, sauté for about 1 minute.
3. Add chicken stock and contents of demi glace package (some groceries carry this in their sauce section, it can be hard to find) and scooped out mushroom fins. Add reserved pan drippings from above. Heat for about 5 minutes, stirring occasionally to avoid sticking or burning of the sugars in the demi glade sauce. Reduce heat and simmer to reduce sauce until syrupy thick. Keep warm and set aside for plating at the end.
PORTOBELLO MUSHROOMS
1. Rinse mushrooms. Cut off stems, and slice for demi glace sauce.
2. Scoop out the fins or gills from the bottom using a small spoon. Reserve for sauce above, it will add body and earthy flavors.
3. Heat oil in non–stick pan, medium heat. Add stock and heat.
4. Arrange mushrooms face down in liquid, cooking for about 2 minutes before flipping over and cooking for 2 more minutes. Flip upside down again and cook until tender, about three more minutes. Remove to warmed plates.
FINISH
1. Remove finished steaks from sous vide bath, use excess liquid from bag in the demi glace sauce. Serve steaks and mushrooms on plates, drizzled liberally with sauce. Serve with a good hearty red wine.
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 247 | ||
Calories from Fat: 220 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.4g | 33 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 14.5g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 6.8mg | 0 % | |
Potassium 437.8mg | 12 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 5.3g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 247
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