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Sous Vide Kobe Beef




Source of Recipe


WKRG
Sous Vide Kobe Beef with aby Carrots, Petite Wwithtercress, Blue Cheese and Port Reduction

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3oz American Kobe Beef
4 each Baby Carrots, Peeled
3 Sprigs of Watercress, Cleaned
1 Cup of Port Wine, reduced to a syrup
2 Sprig of Thyme
1 T Vegetable Oil
2 T of Whole Butter
Salt and Pepper
blue cheese


Vacuum pack the Kobe beef with one sprig of thyme and cook in an emersion circulator at 140.8 degrease for 30 minutes. Once the meat has cooked, remove it from the bag and season with salt and pepper. In a hot sauté pan sear the beef in oil on all sides then remove it from the pan and allow too rest for 3 minutes.

For Carrots, blanch them in rapidly boiling water for 3 minutes or until they just begin to get soft then drain. Return the carrots back to the pan and add the butter, thyme and season with salt and pepper.

To present the dish slice the beef in three equal portions and place on top of the carrots. Crumble the blue cheese on the beef and arrange the watercress as a garnish. Finish by drizzling the port reduction.