Rump steak with béarnaise

In this recipe, we make delicious sous vide rump steaks. The rump steak, also known as the thick sirloin, is a very delicate and flavorful cut of beef. We serve it with a classic béarnaise sauce.

Ingredients

• 4 rump steaks (loin steak)
• 4 sprigs of rosemary
• 2 shallots
• half a lemon
• 20 grams of tarragon
• 3 eggs
• 200 grams of butter
• salty
• pepper

Preparation

Preparation

Remove the rump steaks from the refrigerator and let them come to room temperature. Season both sides well with salt and pepper. Place the steaks in a vacuum bag and vacuum seal. Preheat a water bath to 55°C (131°F) and let it warm up. Place in the water bath for 1 hour. Meanwhile, prepare the béarnaise sauce.

Béarnaise sauce

Finely chop the tarragon. Separate the egg yolks from the egg whites. We'll only be using the egg yolks for the sauce. Make a sauce with the white wine vinegar, the juice of half a lemon, and finely chopped shallots. Turn off the heat when it has reduced by half. Then strain the sauce and return it to the saucepan; the heat doesn't need to be on. Add the egg yolks one at a time, stirring constantly. You can also use an immersion blender for this. Melt the butter in a separate saucepan over low heat. Add it to the other saucepan and stir constantly until the sauce is smooth. Season with salt, pepper, and the remaining tarragon.

Finishing

After an hour, remove the steaks from the water and drain them on paper towels. Heat a cast-iron pan with some peanut oil or another oil that can get quite hot. Sear the steaks for 1 minute per side over high heat and add the rosemary sprigs. Let the pan do the cooking, so don't move the steaks during this time. Let the steaks rest and serve with the béarnaise sauce.

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
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[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
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[product=vacuum bags]
Suitable for sous vide cooking
[/product]