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

... Toast ... some genius looked at bread and said. "Cook it again!"

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)