Note: I was sent jars of Le Sauce & Co Finishing Sauces in order to write this post. All opinions are mine alone.
For the last few months, I’ve been messing around with a new toy: a precision cooker that allows me to cook sous vide (which means “under vacuum”).
To cook sous vide, you add ingredients to a sealed plastic bag (or glass jar) and cook it in water that has been brought to a specific temperature. Cooking using this method takes considerably longer than sautéing, roasting, or grilling, but the result is a perfectly even and tender meal! I’ve made a few things sous vide so far, but wanted to first share the most common recipe: Sous Vide Steak. This cooking method seals in moisture and results in a super flavorful steak, so you only need a simple sauce to complete your meal.
I drizzled my Sous Vide Steak with a sauce from Le Sauce & Co.: Classic Green Peppercorn Sauce. Le Sauce is a boutique, craft food company that believes every meal should be an experience. They have four different finishing sauces that elevate a meal with little effort! The Classic Green Peppercorn Sauce is the perfect complement to a perfectly cooked steak, and is made with cream, butter, shallots. cognac, and green peppercorns. Other finishing sauces include Coconut Thai Red Curry, Roasted Poblano & Garlic, and White Wine Lemon & Garlic, and all can be found on Amazon.
Ingredients:
- 2 (8 to 12 oz) boneless beef tenderloin steaks
- salt and pepper, to taste
- 2 garlic cloves, peeled and smashed
- 1 tablespoon vegetable oil or other oil with a high smoking temperature
- 1 tablespoon butter
- Le Sauce & Co‘s Classic Green Peppercorn Sauce
- Freshly chopped parsley, for garnish
Tools:
- Large pasta pot or other large container
- Precision cooker (I used an Anova)
- Medium freezer zip top bag, vacuum seal bag, or silicone bag
- cast iron skillet
