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Rare beef steak with herb garlic butter

Valentine’s Day is a special occasion for couples to celebrate their love and affection for each other. One way to make the day even more special is by preparing a romantic dinner at home using a Thermomix TM6. This versatile kitchen appliance can help you create delicious, homemade recipes with ease. From appetisers to desserts, the Thermomix TM6 can assist you in making the perfect meal for your loved one. 

Some Valentine’s Day recipe ideas include: Marry Me Chicken, Chocolate Fondants, and Assorted Chocolate Truffles . With the Thermomix TM6, you can impress your significant other with a delicious, homemade meal and make this Valentine’s Day one to remember.

Rare beef steak with herb garlic butter recipe for Thermomix TM6

Useful Items

Non-stick frying pan, baking paper, refrigerator, snap lock bags, plate, aluminium foil, stove top, large container

Hints and Tips

  • We recommend using high-quality snaplock bags. Look for bags made without BPA (Bisphenol A). They are widely available from major retailers. Polythene bags are not suitable for cooking food.
  • To protect against the possibility of rust, 30 g fresh lemon juice or a level teaspoon of vitamin C/ascorbic acid must be added to the water in the mixing bowl. Vitamin C powder, which can be found at most health food shops, chemists or online.
  • If using a thinner cut of meat, be careful when searing as it's easy to overcook thinner cuts of meat at this stage.

Ingredients

  • 2 sprigs fresh flat-leaf parsley, leaves only
  • 4 sprigs fresh thyme, leaves only
  • ½ tsp dried oregano
  • 1 garlic clove
  • 50 g salted butter, softened
  • 2 beef fillet steaks (180-200 g each, 3 cm thickness)
  • salt, to season
  • ground black pepper, to season
  • 2 dried bay leaves
  • 1850 g water, plus extra to submerge bags
  • 30 g freshly squeezed lemon juice or 1 tsp ascorbic acid (see Tips)

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Instructions

  • Place parsley, thyme, oregano and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
  • Add butter and mix 20 sec/speed 4. Transfer onto a sheet of baking paper and shape into a log. Wrap in baking paper, twisting ends to seal, and transfer into refrigerator to firm or until ready to use.
  • Season steaks with salt and pepper and place 1 bay leaf on top of each steak. Place each steak into a separate snaplock bag (18 x 16.5 cm - see Tips) and seal, leaving a gap of approx. 3 cm still open. Fill sink or a large container with water. Slowly submerge 1 of the bags into the water (pressure from the water will force the air out), sealing bag closed just before it is completely submerged. Repeat with remaining steak and snaplock bag. Place both bags into the simmering basket, side by side.
  • Place water and lemon juice into mixing bowl and start Sous-vide /15 min/54°C.
  • Insert simmering basket with bags, ensure bags are completely covered with water (water should be able to circulate around each steak) and start Sous-vide /1 h 45 min/54°C. Remove simmering basket with aid of spatula.
  • Remove steaks from bags and set aside. Place a non-stick frying pan over medium-high heat and add half of the reserved herb-garlic butter. Place steaks into frying pan and sear for 40-60 seconds on each side (see Tips). Transfer onto a plate, cover with aluminium foil and set aside to rest for 5 minutes. Cut remaining butter into 2 slices and place a slice of butter onto each steak just before serving.
View this recipe on Cookidoo

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