Sous vide steak with sweet potato purée and herb butter

Sous vide steak with sweet potato purée and herb butter

Based on 13 ratings
Enikö G.

Enikö G.

Contributor

"This is easy prepare ahead in stages and the perfect date night dinner! Thanks to the simple sous vide preparation, even beginners can manage the perfect steak. The highlight for me, however, is the homemade herb butter!"

Difficulty

Easy 👌

Preparation

110 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2 slices
steak (e.g. filet or rump, vacuum-sealed)
700 g
sweet potatoes
250 g
butter (soft, salted)
20 g
basil
10 g
rosemary
10 g
sage
20 g
cilantro
20 g
parsley
20 g
mint
3 cloves
garlic (divided)
½
lemon (zest)
½
orange (zest)
50 g
butter
50 ml
milk
¼ tsp
ground caraway
¼ tsp
ground cinnamon
¼ tsp
cayenne pepper
oil for frying
salt
pepper
MetricImperial

Utensils

Prep&Cook universal blade, Prep&Cook multicooker, glass jar, fine grater, cutting board, knife, Prep&Cook steam basket, vegetable peeler, small saucepan, frying pan

How-To Videos

how-to-make-mashed-sweet-potatoes

How to make mashed sweet potatoes

how-to-chop-green-herbs

How to chop green herbs

homemade-herb-butter

Homemade herb butter

how-to-cook-the-perfect-steak

How to cook the perfect steak

Nutrition per serving

Cal1941
Fat148 g
Protein62 g
Carb92 g
  • Step 1/5

    Pluck the herbs from their stems. Add the herbs to the bowl of the Prep&Cook fitted with the universal blade. Peel and cut some of the garlic into chunks. Add garlic to the bowl and chop using the turbo function for approx. 10 sec. Cut butter into chunks and add it to the bowl, together with lemon zest and orange zest. Season with salt and pepper. Blend everything for approx. 30 sec. on level 9. Transfer the herb butter to a clean jar and refrigerate until serving.
    • 20 g basil
    • 10 g rosemary
    • 10 g sage
    • 20 g cilantro
    • 20 g parsley
    • 20 g mint
    • 1 clove garlic
    • 250 g butter
    • ½ lemon
    • ½ orange
    • salt
    • pepper
    • Prep&Cook universal blade
    • Prep&Cook multicooker
    • glass jar
    • fine grater
    • cutting board
    • knife

    Pluck the herbs from their stems. Add the herbs to the bowl of the Prep&Cook fitted with the universal blade. Peel and cut some of the garlic into chunks. Add garlic to the bowl and chop using the turbo function for approx. 10 sec. Cut butter into chunks and add it to the bowl, together with lemon zest and orange zest. Season with salt and pepper. Blend everything for approx. 30 sec. on level 9. Transfer the herb butter to a clean jar and refrigerate until serving.

  • Step 2/5

    To make the purée, peel and dice sweet potatoes. Peel and roughly chop remaining garlic. Add water to the bowl of the Prep&Cook and insert the steam basket. Add diced sweet potato and garlic. Cover and run steam program for approx. 25 – 30 min.
    • 700 g sweet potato
    • 2 cloves garlic
    • Prep&Cook steam basket
    • vegetable peeler

    To make the purée, peel and dice sweet potatoes. Peel and roughly chop remaining garlic. Add water to the bowl of the Prep&Cook and insert the steam basket. Add diced sweet potato and garlic. Cover and run steam program for approx. 25 – 30 min.

  • Step 3/5

    Remove steam basket and drain water. Insert the universal blade. Add butter, milk, salt, pepper, caraway, cinnamon, and cayenne pepper and purée on level 10 for approx. 1 min. 10 sec. Transfer purée to a small saucepan to keep warm.
    • 50 g butter
    • 50 ml milk
    • ¼ tsp ground caraway
    • ¼ tsp ground cinnamon
    • ¼ tsp cayenne pepper
    • salt
    • pepper
    • Prep&Cook universal blade
    • small saucepan

    Remove steam basket and drain water. Insert the universal blade. Add butter, milk, salt, pepper, caraway, cinnamon, and cayenne pepper and purée on level 10 for approx. 1 min. 10 sec. Transfer purée to a small saucepan to keep warm.

  • Step 4/5

    Add vacuum-sealed steaks to the bowl fitted with the steam basket, cover with water, and sous vide at 50°C/120°F for 60 min. on level 1.
    • 2 slices steak

    Add vacuum-sealed steaks to the bowl fitted with the steam basket, cover with water, and sous vide at 50°C/120°F for 60 min. on level 1.

  • Step 5/5

    Remove steaks from bowl, then remove from plastic and pat dry. Heat oil in a frying pan over high heat. Add steaks and fry briefly on both sides until well browned and to desired doneness. Season to taste with salt and pepper and serve with sweet potato purée and herb butter. Enjoy!
    • oil for frying
    • salt
    • pepper
    • frying pan

    Remove steaks from bowl, then remove from plastic and pat dry. Heat oil in a frying pan over high heat. Add steaks and fry briefly on both sides until well browned and to desired doneness. Season to taste with salt and pepper and serve with sweet potato purée and herb butter. Enjoy!

  • Enjoy your meal!

    Sous vide steak with sweet potato purée and herb butter

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!