|2 slices||steak (e.g. filet or rump, vacuum-sealed)|
|700 g||sweet potatoes|
|250 g||butter (soft, salted)|
|3 cloves||garlic (divided)|
|¼ tsp||ground caraway|
|¼ tsp||ground cinnamon|
|¼ tsp||cayenne pepper|
|oil for frying|
Barolo riserva 2009, Piedmont
A well aged and powerful red wine from Northwest Italy with a strong spice pallet of cinnamon and pepper and intense notes of chocolate and licorice. Its warming flavors and density are a perfect match for the herbs, and the high tannin level will help cut through the creaminess of the sweet potato purée and the fatty meat.
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.
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.
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.
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.
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!