Sous Vide Steak with Red Pepper Puree

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    3hrs 0mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    599
based on 1 ratings

Three recipes in one. But one fantastic dinner. A bit cheffy, and very delicious. Sous Vide without the fuss. Get your Stasher bag ASAP.

Inspired by: https://tenina.com/recipes/sous-vide-steak-with-red-capsicum-puree

recipe updated 12 Jan 2022

Ingredients

  • Red bell pepper icon
    Red bell pepper
    2
  • Lime icon
    Lime
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    20 g
  • Shallot icon
    Shallot
    1
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    as needed
  • Black pepper essential oil icon
    Black pepper essential oil
    1 ml
  • Rib-eye steak icon
    Rib-eye steak
    500 g
  • Garlic clove icon
    Garlic clove
    3
  • Mustard icon
    Mustard
    1 teaspoon
  • Fish sauce icon
    Fish sauce
    20 g
  • Tamari icon
    Tamari
    20 g
  • Lime essential oil icon
    Lime essential oil
    1 ml
  • Water icon
    Water
    500 ml
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Butter icon
    Butter
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon TM5
  • kCook icon Medium glass bowl
  • kCook icon Stasher bag
  • kCook icon Tm5 bowl
  • kCook icon Frying pan
  • kCook icon Baking pan - 13 x 9"
  • kCook icon Varoma dish

Step preview

  1. Pre-heat oven - 200°C
  2. Place whole bell peppers onto a baking tray
  3. Bake for around 30 minutes until the skins are blistered and the flesh is soft
  4. Remove from the oven and place into an insulated serving bowl until cool
  5. Peel and de-seed
  6. Place olive oil and shallot into the Thermomix bowl
  7. Chop with MC on - 3 sec, speed 5
  8. Sauté - 5 min, Varoma, speed 1
  9. Add roasted peppers, salt and black pepper oil
  10. Blend with MC on - 30 sec, speed 8
  11. Set aside
  12. Place the steaks into the stasher bag
  13. Place garlic, mustard, fish sauce, tamari, and oils into the Thermomix bowl
  14. Blend with MC on - 10 sec, speed 8
  15. Pour into the stasher bag and make sure this mixture coats the steaks well
  16. Marinate for several hours
  17. Add water to the Thermomix bowl
  18. Place the stasher bag with the meat into the varoma
  19. Steam - 20 min, Varoma, speed 4
  20. Pre-heat a grill pan on a very high heat
  21. When you are ready to sear the steaks, add a little oil to the hot grill pan
  22. Remove the steaks from the stasher bag and sear on both sides in the hot pan until well marked and caramelised
  23. Serve immediately with the red bell pepper puree, topped with some mustard chive butter, micro herbs, and garnish with a lime cheek
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