Following this recipe:
https://www.seriouseats.com/steak-au-poivre
Would sous vide do anything for this dish? Sous vide the steak normally, ice bath, then continue with the recipe as follows. Would it improve the final product?
by legitseabass
Following this recipe:
https://www.seriouseats.com/steak-au-poivre
Would sous vide do anything for this dish? Sous vide the steak normally, ice bath, then continue with the recipe as follows. Would it improve the final product?
by legitseabass
3 Comments
Sous vide is probably going to be difficult with this recipe since you will probably have a hard time having the pepper corns adhere to the cooked steak, and you can’t really do the sear and then finish in the SV bath. Sous vide also generally isn’t recommended for these pan sauce type recipes since you don’t usually get that much fond as the final searing for color is pretty quick.
Sous vide is a matter of choice. Some like, some dont.
A really good steak can certainly be good with just searing it. Sous vide makes it a bit more foolproof I guess. But you can mess up sous vise as well…
Because it’s generally a lean and tender cut, tenderloin doesn’t really gain much from sous vide (IMHO). Sous vide really shines when you can do things like render the fat in a ribeye without risking overcooking the steak. Also, you have less risk of overcooking the dish because you have the “insulating” layer of peppercorns (not saying it’s impossible). Generally, it feels like more of a pain without getting much benefit.