
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!