First, prepare sous vide water bath by filling a large pot with water. The pot needs to be large enough to hold your steak and the water needs to be deep enough to hit the water line on your sous vide. Next, place your immersion circulator into the water bath and set the temperature to 126ºF
Next, apply seasoning rub to both sides of the steak and place steak into a medium-sized food saver bag. Each steak should be placed in its own bag.
Next, add around 1 tablespoon of butter on top of each steak and garlic.
Remove air from all of the bags and seal. If you’re using a ziplock bag, try your best to remove as much air as you can.
Place steak into the water bath and cook at 126ºF for ½ hour.
Remove the steak from the water bath and place steak on a plate.
Now it’s time to sear the steak for that amazing texture. Heat a cast-iron skillet over medium-high heat. When the pan is hot, add the olive oil.
When olive oil is fragrant, place steak in the pan. Sear for 1 minute per side and immediately remove from heat.
½ pound shallots
1 tablespoon butter
3 tablespoon olive oil
1 sprig rosemary
2 tablespoons sugar
4 tablespoons balsamic vinegar
1.25 cups Port Wine
½ cup beef stock
Heat the butter and oil in a pan and fry the shallots for about 4 minutes. Add the Rosemary, then sprinkle with sugar and caramelize until light brown.
Add the Balsamic vinegar and reduce completely.
Add the port and the stock and reduce to about half on a low heat for 10-12 minutes, Season with salt and pepper
Cover the bottom of a large baking dish with flakes of butter, Add the potato slices and season with salt, pepper, and nutmeg.
Add the cream and bake for about 35 mins until golden brown.
Plating the Dish
Spread Celeriac Cream on the bottom of the plate. Next, slice the steak and place it on top of the cream. Place the potato gratin on top of the steak. Place the Port Shallots alongside the steak, with thinly sliced fresh mushrooms, with a port reduction. Top with microgreens and edible flowers. Finish off the steak with Spiceology Chardonnay Smoked Salt.