Rania's Recipes: Sous Vide 2 Ways
If you're looking for something new to try out in the kitchen, be sure to try out these two sous vide recipes from Rania Harris!
Filet Mignon Sous Vide
4 – 6 ounce center cut filet mignon steaks
Sea salt and freshly ground black pepper to taste
Melted clarified butter for searing the steaks
Balsamic syrup (see directions below)
Crumbled Gorgonzola cheese
Directions:
Preheat the water bath to 130 degrees for a medium-rare steak.
Season the steaks with salt and pepper to taste and vacuum seal each steak in a separate pouch.
Put the sealed pouches into the preheated water bath. Cook the tenderloin for 2 hours.
Please note: It is always advised that you refer to the Sous Vide cooking charts for cooking times and internal temperatures
Remove the steaks from the pouches and pat them dry. Melt the clarified butter in a heavy skillet and brown the steaks over high heat for about 15 – 25 seconds per side.
To serve: Place a steak on each of 4 serving plates and ladle over a small amount of the balsamic syrup just to coat lightly. Crumble the Gorgonzola cheese onto each steak and serve with potatoes and carrots.
Serves: 4
Balsamic syrup:
Bring a cup of balsamic vinegar to a boil in a heavy saucepan over high heat. As soon as the vinegar begins to boil, lower the heat to a simmer. Cook the balsamic vinegar until the foam subsides and the vinegar reduces and thickens.
Be careful not to burn the vinegar as once it starts to reduce it will boil down very quickly. Cool and store the syrup in a glass jar at room temperature and use over meats, fish, poultry, vegetables and salads. Rania even uses it over vanilla ice cream!
Lobster With Garlic and Lemon Butter Sauce Sous Vide
4 – 5 ounce unshelled lobster tails
8 tablespoons unsalted butter
2 cloves of garlic – minced
juice of one lemon
Directions:
Make the sauce by melting the butter in a small pan. Add the garlic and cook until golden brown. Remove the pan from the heat and add the lemon juice.
Allow the butter to solidify in the refrigerator until needed.
Preheat the water bath to 130 degrees for a medium-rare steak.
Season the steaks with salt and pepper to taste and vacuum seal each lobster tail in a separate pouch with a quarter of the butter mixture.
Put the sealed pouches into the preheated water bath. Cook the lobster tails for 30 minutes.
Remove the lobster tails from the pouches and strain the liquid from the pouch to use as the sauce for the lobster. Serve immediately with the lobster sauce
To serve: Slice each lobster tail on the diagonal and shingle on the plate. Serve with sautéed spinach and wild rice salad.
Serves: 4
Please note: It is always advised that you refer to the Sous Vide cooking charts for cooking times and internal temperatures
