Sous Vide Steak with Spinach Cream

Name: Sous Vide Steak with Spinach Cream
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 2
Ingredients: Thin Top Round Steak; Land O Lakes Butter, with Olive Oil & Sea Salt; Morton Iodized Salt, 26 Ounce; Land O Lakes Butter, with Olive Oil & Sea Salt; Bob's Red Mill Dark Rye Flour, Organic; O Organics Milk, Low Fat, Organic; O Organics Cheese, Organic, Shredded, Parmesan; Signature Farms Spinach; Produce Spinach

Serves 2

15 mins prep

55 mins cook

70 mins total

This recipe utilizes sous vide cooking to prepare steak to perfection, ensuring even and ideal doneness. The steak is sealed in a vacuum bag and cooked at a stable temperature, yielding a tender and juicy result. It is served alongside a creamy spinach sauce made with butter, flour, fresh milk, and Parmesan cheese.

1: Place steak, butter, and garlic in a ziplock bag.

2: Heat water using a water circulator.

3: Submerge the sealed steak in the water.

4: Cook at 54 degrees Celsius for 45 minutes.

5: Remove and dry the steak.

6: Sear the steak in a pan for 1 minute on each side.

7: Add butter and garlic, basting for 30 seconds.

8: Rest the steak for 5 minutes.

9: Serve with a sprinkle of salt.

10: For creamy spinach, melt butter in a pan.

11: Add flour, cooking until golden.

12: Pour in milk, stirring until boiling.

13: Add cheese and mix until thick.

14: Incorporate spinach and salt, cooking until done.

15: Serve alongside steak.

Sous Vide Steak with Spinach Cream

Serves 2

15 mins prep

55 mins cook

70 mins total

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