Rare Ribeye With Confit Mushroom

Ingredients for 1

• Ribeye steak 10oz

• Flaky sea salt

• Black pepper

• Tarragon

• Rosemary

• Smoked garlic (unsmoked is fine)

• Duck fat

• Rapeseed oil/butter

• Maris piper potatoes

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 50ºC / 122.0ºF

• Step 2

  Prepare your vacuum bags. Pay dry steaks and season with salt and pepper. On each side of the steak add a small sprig of tarragon, a small sprig of rosemary and two thin slices of smoked garlic. In second bag put one teaspoon of duck fat plus one portobello or flat mushroom and add rosemary, tarragon, smoked garlic and seasoning.

• Step 3

  Put both bags (steak and mushroom)

• Step 4

  Cut potatoes into jenga size pieces. (I always use Maris pipers and leave a bit of skin on.) Leave in cold water until steaks have 40 mins left before serving.

• Step 5

  Heat oven to 200•c

• Step 6

  40 mins before serving drain off potatoes and pay dry. Put on oven tray (I use non stick paper). Drizzle with duck fat and put in oven.

• Step 7

  By now your steak and mushroom should be ready for finishing. So just leave them in the water and keep an eye on those chips. When the chips look about 5 minutes off you can start finishing your dish.

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• Step 0

  Take mushroom out of bag and remove herbs and garlic (or leave them on for more flavour and a more rustic presentation). Put the mushroom(s) in with your chips to get a bit of colour. If you prefer you can finish the mushroom in a pan with your steak,

• Step 1

  Pay dry steak and finish in a red hot skillet with a little rapeseed oil. When steak is on second side add a knob of butter.

• Step 2

  Serve with sauce/mustard/herb butter of your choice.

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