*Entrecôte cuite sous vide, sauce chimichurri

Krok 1 /7

*Prepare the ingredients.

• 1pl *Chopped fresh parsley
• 1pl *Freshly chopped oregano
• 2pl *Chopped chives
• 2strúč. *Peeled and chopped garlic
• 0.5 *Chopped red chilli
• 1pl *Red wine vinegar
• 3pl *Lemon juice
• 6cl *Olive oil
• 2g *each)
• 2vet. *Thyme
• 2čl *Softened butter
• *Salt, pepper

Krok 2 /7

*To make the chimichurri sauce: in a mixing bowl, combine all the ingredients, except the rib-eye, thyme and butter.

• 1pl *Chopped fresh parsley
• 1pl *Freshly chopped oregano
• 2pl *Chopped chives
• 2strúč. *Peeled and chopped garlic
• 0.5 *Chopped red chilli
• 1pl *Red wine vinegar
• 3pl *Lemon juice

Krok 3 /7

*Place one rib-eye in each sous-vide cooking bag along with the thyme and 1 teaspoon of butter. Place the mixture in a sous-vide bag. Make sure the bags are well sealed.

• 2g *each)
• 2vet. *Thyme
• 2čl *Softened butter

Krok 4 /7

*Pour 3L of water into the bowl. Put the bags into the water.

Krok 5 /7

*Cook on immerged vacuum.

Krok 6 /7

*Take out the bags and open them. Sear your rib-eyes in butter for 1 minute on each side to add colour and adjust the cooking time to your liking.

Krok 7 /7

*Serve the steaks with potatoes sprinkled with paprika, grilled vegetables and the chimichurri sauce.