Boston beef cooked sous-vide with a green pepper sauce

Preparation time: 25 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.