Sous Vide Beef & Blue Cheese | Recipe by sousvidetools.com | sousvidetools.com

Name: Sous Vide Beef & Blue Cheese | Recipe by sousvidetools.com | sousvidetools.com
Ingredients: 400g of beef rump, divided into 4 portions; 300g of Roquefort cheese, at room temperature; water, as needed; 1 knob of butter; 75g of unsalted butter; 4 potatoes, peeled and thinly sliced; oil, for frying; salt; freshly ground black pepper; 4 broccoli, stems only (reserve florets for the purée); 100g of sugar; 20g of fish sauce; 20g of soy sauce; 6 broccoli, florets only (florets reserved from the relish, plus florets from 2 extra broccoli); 1 broccoli, cut into florets; 1 dash of lime juice; 1 dash of olive oil; salt, to taste; 2 French breakfast radishes, shaved into fine slices; salty finger leaf, a few sprigs

www.sousvidetools.com

For beef that melts in the mouth and for flavours that will blow you away, you must try this sous vide recipe from Great British Chef Ollie Moore.

View Original

Share this recipe:

Ingredients

400g of beef rump, divided into 4 portions
300g of Roquefort cheese, at room temperature
water, as needed
1 knob of butter
75g of unsalted butter
4 potatoes, peeled and thinly sliced
oil, for frying
salt
freshly ground black pepper
4 broccoli, stems only (reserve florets for the purée)
100g of sugar
20g of fish sauce
20g of soy sauce
6 broccoli, florets only (florets reserved from the relish, plus florets from 2 extra broccoli)
1 broccoli, cut into florets
1 dash of lime juice
1 dash of olive oil
salt, to taste
2 French breakfast radishes, shaved into fine slices
salty finger leaf, a few sprigs