Skip to Main Content
Canada's Magazine of Home & Style
Advertisement
Food

Sous Vide Steak With Herby Fingerling Potatoes And Horseradish Cream

sous video steak

Once the sous vide steak is cooked and patted dry, you can cool it in the fridge for 5 minutes, which slightly cools the exterior, giving you extra time to achieve a good crust when searing at the end. It’s important to let your steak rest just as you would after grilling.

Watch Lynda Reeves and Kristen Eppich make this recipe on H&H TV.

Ingredients


Serves 4

Horseradish Cream

  • 3⁄4 cup 14% sour cream
  • 1⁄4 cup full-fat mayonnaise
  • 1⁄3 cup freshly grated horseradish
  • 2 tsp white vinegar (omit if using prepared horseradish)
  • Salt and pepper

Steak

  • 1 boneless rib eye steak, 1 1⁄2″ thick
  • Kosher salt and pepper
  • 1⁄4 cup olive oil
  • 3 whole garlic cloves, skin on
  • 3 sprigs fresh thyme

Potatoes

  • 1 1⁄2 lb. large fingerling potatoes, sliced in half lengthwise
  • 1⁄4 cup butter, cubed
  • 2 tbsp finely chopped chives
  • Salt and pepper

Directions

Make Horseradish Cream

  1. In large bowl, combine all ingredients and let sit for at least 2 hours. If fresh horseradish isn’t available, use 1⁄4 cup prepared horseradish instead and omit vinegar. Season generously with salt and pepper.

Prepare Steak

  1. Fill an 8-quart pot three-quarters full with warm water. Submerge sous vide machine in pot and heat water to 130°F.
  2. Season steak with salt and pepper. Set aside.
  3. Heat 3 tbsp oil in cast-iron pan over medium heat. Using back of knife, crush garlic cloves and add to pan. Cook 5 minutes, or until tender. Remove from pan and increase heat to high.
  4. When pan has reached high heat, add steak and sear 1 minute per side. Once seared, transfer steak to plate and remove pan from heat. Allow oil to cool in pan.
  5. Add steak, garlic, thyme and cooled oil to freezer bag and massage steak to coat in oil. Leave bag unsealed.
  6. When water has come to temperature, sink all but top of bag in water to let air escape. Clip unsealed bag to side of pot. Cook for 1 1⁄2 hours for medium-rare steak.

Cook Potatoes 

  1. In large pot, cover potatoes with 2″ of water. Bring to a boil and cook for 12 to 15 minutes, or until potatoes are tender. Drain water and toss potatoes with butter and chives. Season with salt and pepper.

Finish Steak

  1. Remove steak from freezer bag and pat dry. Heat remaining 1 tbsp oil in cast-iron pan over high heat. Sear steak for approximately 2 minutes per side, or until dark and caramelized.
  2. Let steak rest 10 minutes. Serve with sliced potatoes and Horseradish Cream.

Source

House & Home June 2018

  • Photographer Stacey Brandford
Tagged