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Sous vide Cote de Boeuf, seared in the MMX and a Le Pin-ish wine

Stormbringer
Stormbringer Posts: 2,314
in EggHead Forum
Following on from the success of the last cote de boeuf, I cooked this one in the sous vide before searing over charcoal. The sous vide cooking technique, with butter added into the bag, gives a great moist texture to the finished steak. Served with chips (fries to almost everyone here), seasonal veg and a 2006 Ch. Guillot Clauzel, who are literally next door to Le Pin in Pomerol. Full technique described in this blog post:

https://thecooksdigest.co.uk/2021/03/23/sous-vide-cote-de-boeuf/

In the sous vide bag:


Decanting the juices from the bag for the jus:


Searing in the mininmax:


Served:




Thanks for looking!
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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