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Boston beef cooked sous-vide with a green pepper sauce

Tapas, Salted

Sliced Boston beef topped with a nice green pepper sauce


Recipe for Tapas

For the beef

600 Gr
Boston cut beef
1 Big
Vacuum bag
1 Unit(s)
3 Nut(s)
2 Sprig(s)
2 Clove(s)
60 Ml
Canola oil

For the green pepper sauce

500 Ml
Veal demi-glace
125 Ml
Maille xérès vinegar
5 Ml
1 Tbsp
Dijon mustard
3 Tsp
Green pepper seeds
125 Ml
35% cooking cream
1 Pinch(es)
Fleur de sel

For the topping

12 Bunch
Micro mesclun
1 Pinch(es)
Fleur de sel

Preparation time: 25.00 min

  • For the beef

    Fill the thermo-circulator bin with water and heat until you reach 54°C (129.2°F).

    Put the vacuum bags with the beef pieces with a knob of butter, thyme and sliced garlic, then vacuum seal them. When the water is to temperature, put the bags in and let them cook for 45 minutes to 1 hour.

    Remove the meat from the bag, then pan sear them until you reach a nice coloration, then let it rest for 5 to 10 minutes and slice it.

  • For the sauce

    In a pan, bring the honey, sherry vinegar and pepper corns to a boil for 1 minute. Add the veal stock and reduce it for 2 to 3 minutes. In another pot bring the cream to boil and add it to the sauce, adjust the seasoning and finish cooking until you reach a nice and thick consistency.

  • For the platting

    Slice the meat, and place off center on your plate, put some sauce on the top and finish the dish by garnishing it with the sprouts and sea salt.

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Class with similar recipe

Thursday, October 8th18:00 to 21:00
Quebec city
85$ / pers.


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