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Steak and Bourbon Caramelised Onions
Ingredients
500 g of sirloin steak (the cuts should be of a
similar size and thickness)
200 g blue cheese crumbles
1 large red onion
2 tbsp bourbon
Method
Fill and preheat the Sous Vide to 55 ºC.
Season the steak with salt and pepper to the required taste. Place into a suitable cooking pouch and vacuum seal.
Submerge the pouch in the water and cook for approximately 1 hour.
Warm a frying pan to a medium heat and add the olive oil. Peel and thinly slice the onions, then sauté
until caramelised.
Add the brown sugar to the onions and stir. Additional salt and pepper can be added to taste.
Just prior to serving, deglaze the pan with the bourbon, ensuring that all of the brown bits of flavour are scraped up.
Transfer the onions into a dish to keep warm, wipe the pan and return to a medium heat.
Remove the steak from the pouch and dab it dry with paper towels.
Sear the steak in the hot frying pan for colour, approximately 30–60 seconds per side.
Slice the steak against the grain and arrange on serving plates.
Add the caramelized onions and top with the blue cheese crumbles.
SERVES
APPROX.
4
1 tbsp brown sugar
1 tbsp olive oil
Salt and black pepper, to taste
Sous Vide Water Oven
13
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