Sous Vide T-Bone Steak with Black Truffle Sauce
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 ...
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Ingredients for 2
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)
Set the Anova Sous Vide Precision Cooker to 129ºF (54.5ºC).
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.
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.
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.)
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.
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.
Warm the sauce, if necessary, and serve with the steak.