Sous Vide Chuck-eye Steak Diane
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Ingredients for 4
4 6-8-ounce beef chuck-eye steaks
1 tablespoon extra virgin olive oil
4 tablespoons butter
4 sprigs fresh thyme
2 tablespoons minced shallot
8 ounces crimini mushrooms, thinly sliced
¼ cup Cognac (or any decent brandy)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 cup beef stock
½ cup heavy cream
Kosher salt and freshly ground black pepper
Minced fresh chives for garnish
Set Anova Sous Vide Precision Cooker to 132°F (55.5°C).
Season steaks generously with Kosher salt.
Seal steaks in a vacuum or Ziploc plastic bag and cook for six hours.
Finishing Steps — Stovetop
Remove the steaks, reserving the cooking liquid, and pat dry.
In a large cast-iron skillet, heat olive oil and two tablespoons of the butter over medium-high, until just beginning to smoke. Add fresh thyme and steaks and sear on both sides until dark golden brown, basting with butter and thyme as you cook. Remove steaks from the pan and set aside.
Discard butter, oil, and thyme and add two tablespoons of fresh butter to the pan over medium heat. Add shallots and mushrooms and saute until tender, about five minutes.
Deglaze pan with Cognac (stand back if you want to keep your eyebrows) and add mustard, Worcestershire, beef stock, and reserved cooking liquid from the bag, as well as whatever has accumulated on plate holding cooked steaks.
Simmer sauce until reduced by half, about five minutes. Add cream and season as needed with Kosher salt and freshly ground black pepper and cook for two more minutes. (The sous vide cooking liquid will have a decent amount of salt from the steak seasoning, so taste first before adding additional salt.)
To finish, remove pan from the heat and add steaks to the sauce, coating both sides and letting sit for about a minute to bring them back to temperature.
Alternatively, you can slice the steaks individually and top immediately with the warm sauce. Garnish with minced chives.