Sous Vide T-Bone Steak with Black Truffle Sauce

Although black truffles are expensive, I discovered this black truffle cream sold in my grocery store as I was wandering the aisles. Although it is still expensive, it brings the earthy flavors of black truffles within my realm of affordability. This flavor stands up and combines well with a T-bone steak. I shied away from cooking bone-in steaks with the Anova Precision Cooker, fearing the bone would pierce the plastic the plastic bag and ruin the food. But using the water immersion technique seems to be more forgiving than using a vacuum sealing machine, so I plunged ahead. I am glad I did.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:20

Recipe Time: 01:30

Temperature : 129.2F / 54C

Ingredients

• 1 (1-pound) T-bone steak
• 3 tablespoons unsalted butter
• Salt and freshly ground black pepper
• 4 ounces white button mushrooms, finely chopped
• 2 tablespoons sherry
• 3 tablespoons heavy cream
• 3 tablespoons black truffle cream (see note)

Directions

1. Set the Anova Sous Vide Precision Cooker to 129ºF (54.5ºC).
2. Pat steak dry and season with salt and pepper. Place in a large zipper lock bag with 1 tablespoon butter. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 1 1/2 hours.
3. Meanwhile, prepare the sauce: Melt 1 tablespoon butter in a large skillet over medium-high heat. When the butter stops foaming, add the mushrooms and cook, stirring occasionally, until all liquid has evaporated, 7 to 10 minutes.
4. Add the sherry and bring to a rapid simmer. Let reduce slightly, and then add the heavy cream and truffle cream. Continue to simmer until the sauce has thickened. Season to taste with salt and pepper. (If prepared well ahead of time, store sauce in the refrigerator and reheat when the steak is done.)

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat dry with paper towels. Discard any cooking liquid.
2. Melt remaining tablespoon butter in a medium skillet over medium-high heat. When butter stops foaming, add the steak and sear until well browned, about 90 seconds per side. Let rest for 5 minutes.
3. Warm the sauce, if necessary, and serve with the steak.