Sous vide steak with sweet potato purée and herb butter

Sous vide steak with sweet potato purée and herb butter

Based on 7 ratings

Eni, food blogger

notastelikehomeblog.de

“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 👌
20
min.
Preparation
0
min.
Baking
90
min.
Resting

Ingredients

Servings:-2+
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
Metric
Imperial
  • 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

Utensils

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

Enjoy with

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.

Nutrition per serving

Cal
1941
Protein
62g
Fat
148g
Carb
92g

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 basil
  • 10 rosemary
  • 10 sage
  • 20 cilantro
  • 20 parsley
  • 20 mint
  • 1 clove garlic
  • 250 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 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 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!