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Here’s the recipe for Sous Vide Entrecôte with Bone Marrow, Seasonal Vegetables, Red Wine Reduction, and Crispy Vegetable Chips.

 

 Ingredients:

 

For the entrecôte:

 

- 4 slices of entrecôte (about 3 cm thick)

- Coarse salt and black pepper, to taste

- Extra virgin olive oil

- Butter (for final browning)

- Sprigs of thyme and rosemary

 

For the bone with marrow:

 

- 2 long bones cut in half (about 10-15 cm long)

- Coarse salt, to taste

- Black pepper, to taste

- Crushed garlic

- Fresh herbs (thyme, parsley)

 

Seasonal vegetables:

 

- Baby carrots

- Baby zucchini

- Cherry tomatoes

- Purple or Romanesco cauliflower

- Asparagus

- Salt and pepper, to taste

- Extra virgin olive oil

 

Red wine reduction:

 

- 250 ml full-bodied red wine

- 1 tablespoon sugar

- 1 tablespoon balsamic vinegar

- 1 finely chopped shallot

- Sprig of thyme

 

Crispy vegetable chips:

 

- 1 purple potato

- 1 beetroot

- Salt, to taste

 

 Procedure:

 

1. Prepare the sous vide entrecôte:

   - Season the entrecôte slices with coarse salt, black pepper, and a drizzle of oil.

   - Place the meat in a vacuum bag with a few sprigs of thyme and rosemary.

   - Seal the bag and cook sous vide at 53°C for about 2 hours for rare to medium-rare doneness.

   - After cooking, open the bag, pat the meat dry with paper towels, and let it rest for a few minutes.

 

2. Prepare the bone with marrow:

   - Preheat the oven to 200°C.

   - Place the bones on a baking sheet with the open side facing up. Season with coarse salt, black pepper, and some herbs.

   - Bake for about 10 minutes until the marrow is soft and slightly golden.

   - Once cooked, remove from the oven and serve hot.

 

3. Prepare the vegetables:

   - Bring a pot of salted water to a boil.

   - Blanch the vegetables (carrots, zucchini, asparagus, and cauliflower) for 2-3 minutes to keep them crisp. Cool them in ice water to stop the cooking.

   - In a pan, heat a drizzle of oil and sauté the vegetables for a few minutes. Season with salt and pepper and set aside.

 

4. Red wine reduction:

   - In a small saucepan, sauté the chopped shallot with a drizzle of oil.

   - Add the red wine, sugar, balsamic vinegar, and thyme sprig. Reduce over low heat until the sauce thickens and becomes syrupy, about 15-20 minutes.

   - Strain the reduction and set aside.

 

5. Crispy vegetable chips:

   - Using a vegetable peeler, slice the purple potato and beetroot into very thin rounds.

   - Fry the beetroot slices in hot seed oil until golden, then drain on paper towels and sprinkle with a pinch of salt.

 

6. Final browning of the entrecôte:

   - Before serving, heat a pan with a knob of butter and a sprig of thyme.

   - Sear the entrecôte for 1 minute on each side, just to create a golden crust on the outside.

 

7. Assemble the plate:

   - Place the bone with marrow in the center of the plate.

   - Slice the entrecôte thinly and arrange it next to the bone.

   - Garnish with the sautéed vegetables and some crispy vegetable chips.

   - Drizzle the red wine reduction under the meat or use it to decorate the plate.

 

 Tips:

 

- You can further decorate with edible flowers for a pop of color.

- Serve with a full-bodied red wine like Barolo or Brunello di Montalcino to enhance the flavors.

 

Enjoy your meal!

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