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

Name: Sous Vide Beef & Blue Cheese | Recipe by 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

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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.

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Cooking tools:

Sous vide circulator
Vacuum sealer
Zip-top bag
Pot
Saucepan
Skillet
Chef's knife
Cutting board
Tongs
Mixing bowl
Measuring spoon
Colander
Plate
Serving platter

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