High Back Steak with Vegetables

For the high back steak, wash the meat, pat dry and place in a vacuum bag (alternatively zip-lock bag). Heat the butter so that it becomes liquid, but not hot.

Put the liquid butter into the bag with the rosemary sprig and the pressed garlic clove – vacuum pull if possible – otherwise try to leave little air in the bag.

Best to wrap again in a tea towel and put in the vegetable bowl of the refrigerator overnight to marinate. The next day, fill a saucepan on the stove or even a fireproof dish in the oven with water and heat to 60 degrees.

Put the meat in the bag into the heated water. If necessary, weigh it down so that the bag is completely immersed in the water bath. The cooking process now goes “by itself” and takes 10 minutes per 1 cm, depending on the thickness of the meat.

During this time, wash, clean and cut the vegetables and potatoes. Cook the vegetables al dente, the potatoes in plenty of salted water. Now the meat should also be ready.

Strain the liquid in the bag and set aside, pat the meat dry and sear it on all sides in a heavy pan with a little heated oil.

Pour over cognac, flambé and wrap again in aluminum foil to set and place in the oven. Deglaze the gravy with beef stock. Add the meat juice, seasoning should not be necessary.

Arrange everything on a plate – d

Preparation Tip:

The preparation with sous vide is simply ingenious - the product remains completely natural - by marinating and cooking in a water bath, its own flavor and spices combine perfectly.

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