Sous vide steak with sweet potato purée and herb butter

Name: Sous vide steak with sweet potato purée and herb butter
Prep time: 1 h 50 min
Total time: 1 h 50 min
Yield: 2
Cuisine: International
Ingredients: 2 slices steak (e.g. filet or rump, vacuum-sealed); 1.5 lbs sweet potatoes; 0.5 lb butter (soft, salted); 0.75 oz basil; 0.33 oz rosemary; 0.33 oz sage; 0.75 oz cilantro; 0.75 oz parsley; 0.75 oz mint; 3 cloves garlic (divided); 0.5 lemon (zest); 0.5 orange (zest); 1.75 oz butter; 0.25 cup milk; 0.25 tsp ground caraway; 0.25 tsp ground cinnamon; 0.25 tsp cayenne pepper; oil for frying; salt; pepper

Based on 13 ratings

Ingredients

2Servings

MetricImperial

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)

lemon (zest)

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

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

Nutrition per serving

Cal1941

Fat148 g

Protein62 g

Carb92 g

Step 1/5
- 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
- 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
- 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
- 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
- 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!