Sous Vide Fillet Steak with Chimichurri Sauce
Impress your loved one this Valentine’s Day with a restaurant-worthy steak. This simple recipe packs a lot of flavour, and by cooking the meat Sous Vide you can be sure that you will get it exactly how they like it. The chimichurri sauce is fresh and light, but the red wine vinegar and chilli gives it a real kick – the perfect way to spice up your Valentine’s.
For the Chimichurri:
Large bunch of parsley, finely chopped
Small bunch of oregano, finely chopped
1 red chilli, deseeded and finely chopped
3 garlic cloves, finely chopped
35ml red wine vinegar
100ml olive oil
For the steak:
2 fillet steaks, 1-2 inch thick
Sea salt and freshly ground black pepper
Olive oil, for frying
Mix all of the chimichurri ingredients together in a bowl and season with salt and pepper. Allow the flavours to infuse for around 2 hours before serving.
Fill a water bath with water and set the temperature to the required doneness of your steak. We cooked ours to 54 °C, just below medium-rare. Set the bath to 52°C for rare, 60°C for medium or 71°C for well done.
Place the steaks into the water bath. A steak 1 inch in thickness will take 1-3 hours to reach temperature, any longer than this and the proteins can begin to break down and become mushy. We recommend setting a timer for 2 hours.
Once the timer goes off, remove one of the bags from the bath and attach a piece of sous vide foam tape to the centre of the steak. Use the Thermapen Sous Vide Thermometer to probe the steak and ensure that it has reached the desired temperature. If it is a little under, the foam tape will seal itself once you remove the probe, enabling you to return your steak to the bath without air escaping or water getting inside.
Extract the steaks from their bags and thoroughly pat them dry with paper towels. Put some oil into a cast iron pan over a high heat. Once the oil is sizzling, add the steaks and sear for around 30 seconds each side, until browned. Don’t sear the steaks for too long or it will begin to raise the internal temperatures.
Transfer the steaks to a chopping board and allow them to rest for 5 minutes before serving alongside the chimichurri sauce.