Beef Chuck Steak

Ingredients for 1

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 134.6ºF / 57.0ºC.

• Step 2

  Pan fry to seal the meat, season well. Then place in bag with fresh herbs. Sage, thyme, rosemary.

• Step 3

  Pan fry after sous vide to caramelise before carving.

• Step 4

  For the peppercorn sauce. Use the juice for the sous vide bag, add red wine and fresh stock, loads of pepper. Mix two tea spoons of flour with 50ml of water. Add to sauce and reduce for 5mins until thick. Strain through sieve, reheat, add whole soft pepper corns and simmer for 5mins until your ready to serve.

• Step 0

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