Subj : St. Vivian 06
To   : All
From : Dave Drum
Date : Sun Jul 25 2021 17:37:22

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vivian’s Eye Round Steak Sous Vide
 Categories: Beef, Potatoes, Vegetables, Citrus, Cheese
      Yield: 3 Servings
 
      3    (6 oz/170 g ) eye of round
           - steaks
    1/2 ts (2.5 ml) truffle salt
    1/2 ts (2.5 ml) ground black
           - pepper
    1/2 ts (2.5 ml) whole peppercorns
      4 ts (22.5 ml) butter; divided
           - use
      1 lb (456 g) fingerling potatoes,
           - quartered
      1 tb (15 ml) high smoke point
           - oil
      1    Head radicchio; washed,
           - coarse chopped
      1    Head escarole; washed,
           - coarse chopped
      2    Meyer lemons; zest & juice
      1 ts (5 ml) balsamic vinegar
      1 oz (28 g) shaved parmesan
 
  FOR THE STEAKS: Fill and preheat the SousVide Supreme or
  Demi to correct temperature for desired degree of
  doneness.
  
  Season each steak with truffle salt and ground pepper
  and a teaspoon of butter.
  
  Put the steaks into a cooking pouch, add the
  peppercorns, and vacuum seal.
  
  Submerge in the water oven and cook for 48 hours (2
  days.)
  
  Remove pouch from the water oven and, if not ready to
  proceed, quick chill the pouch, submerged in an ice
  water bath for 30 minutes. Refrigerate until ready to
  proceed. (Rewarm the pouch in the water oven at cooking
  temperature to reheat.)
  
  To finish, remove the steaks from the pouch, reserving
  the cooking juices in the pouch.
  
  Heat a lightly oiled skillet over high heat and sear the
  steaks on both sides about a minute to caramelize their
  surfaces.
  
  Add the juices from the pouch to the skillet, reduce the
  heat, and simmer for a few minutes.
  
  FOR THE FINGERLING POTATOES: Fill and preheat (or raise)
  the temperature of the SousVide Supreme water oven to
  180ºF/82ºC.
  
  Season the potatoes with salt, pepper, and one teaspoon
  of the butter; put them into a cooking pouch and vacuum
  seal.
  
  Submerge the pouch in the water oven and cook for an
  hour and a half.
  
  Remove the pouch from the water oven, open, and drain
  off any liquid.
  
  Heat the vegetable oil (or ther oil) in a skillet over
  medium high heat and pan sear the potatoes for 3 to 5
  minutes for extra crispness.
  
  Add the chopped escarole and radicchio and toss to wilt.
  
  Zest the lemons over the potatoes, squeeze the juice
  over them, and toss to combine.
  
  PLATING INSTRUCTIONS: Center a mound of the potatoes,
  escarole, and radicchio on each plate.
  
  Slice the steaks and put the slices over the potatoes.
  
  Top with shaved parmesan, if desired.
  
  Courtesy of Vivian Peterson of V Top Secret Chef
  
  Serves 3
  
  RECIPE FROM: https://blog.sousvidesupreme.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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