{"id":948,"date":"2019-10-24T20:07:36","date_gmt":"2019-10-24T18:07:36","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=948"},"modified":"2024-11-19T20:11:25","modified_gmt":"2024-11-19T19:11:25","slug":"sous-vide-ribeye-steak-with-piemont-hazelnut","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=948&lang=en","title":{"rendered":"sous-vide rib steak with Pi\u00e9mont hazelnut"},"content":{"rendered":"<p>The ribeye steak is a sacred monument, to be grilled or barbecued exclusively, yadda yadda yadda.<\/p>\n<p>When I hear that, I feel like encouraging people to engage in more self indulgent recreational activities .<\/p>\n<p>In cooking, we do what we want\u2014and to hell with the haters.<\/p>\n<p>Here\u2019s a rib steak marinated (yes, marinated!) in oil (yes, oil!) and cooked sous vide at 57\u00b0C (yes, sous vide!).<\/p>\n<p>Now, this recipe isn\u2019t for beginners. You\u2019ll need a circulator to pull it off\u2014and while circulators are pretty affordable these days, they&rsquo;re not exactly mainstream. I&rsquo;m pretty sure you can think of this one friend who will &lsquo;obviously&rsquo; have one and will insist on helping &#8230; this is where you text them :-p<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<p>For 6 to 8 people, depending on appetite:<\/p>\n<ul>\n<li>1.2kg boneless rib steak<\/li>\n<li>100g Piedmont hazelnuts, shelled<\/li>\n<li>2 tablespoons hazelnut oil<\/li>\n<li>2 tablespoons sesame oil<\/li>\n<li>1 tablespoon neutral vegetable oil<br \/>\n(Or just 5 tablespoons of neutral vegetable oil if you don\u2019t want to fuss with multiple oils\u2014we\u2019ll discuss this later.)<\/li>\n<li>40cl thick cr\u00e8me fra\u00eeche (ideally 40% fat, like Isigny if you can find it)<\/li>\n<li>1 small bottle of Madeira wine<\/li>\n<li>500g fine semolina<\/li>\n<li>5 fresh eggs<\/li>\n<li>5 teaspoons fine mushroom powder<\/li>\n<li>600g fresh chanterelle mushrooms<\/li>\n<li>A pinch of salt, pepper, and a bit of oil<\/li>\n<\/ul>\n<hr \/>\n<p><strong>Day before preparation:<\/strong><\/p>\n<ul>\n<li>Crush the hazelnuts in a blender or food processor with the oil. Leave some chunks and a slightly grainy texture.<\/li>\n<li>Vigorously rub the beef with the hazelnut paste and seal it in a vacuum cooking bag or a high-quality freezer bag.<\/li>\n<li>Let it rest in the fridge overnight.<\/li>\n<\/ul>\n<p>Cook the beef sous vide at 57\u00b0C for 3 hours and 30 minutes, leaving the hazelnut paste on.<\/p>\n<hr \/>\n<p><strong>For the garnish:<\/strong><\/p>\n<p>This is just fresh Italian pasta with a bit of mushroom powder.<\/p>\n<ul>\n<li>Mix the semolina and mushroom powder, then knead with the pre-beaten eggs.<\/li>\n<li>Wrap the dough in cling film and let it rest in the fridge for an hour.<\/li>\n<li>Use a pasta roller; I recommend not going thinner than a \u20183\u2019 setting on a standard machine to maintain a slightly firm texture.<\/li>\n<li>In this version, I went with spaghetti, but linguine or tagliatelle would also work beautifully.<\/li>\n<\/ul>\n<hr \/>\n<p><strong>Precision timing:<\/strong><\/p>\n<p>Ideally, finish the low-temperature cooking of the beef 20\u201325 minutes before serving.<\/p>\n<ul>\n<li>Remove the beef and keep it warm (55\u201360\u00b0C, covered, in the oven).<\/li>\n<li>Collect the cooking juices, mix them with the cr\u00e8me fra\u00eeche, a pinch of Gu\u00e9rande salt, and a twist of fresh pepper. Reduce the sauce, stirring regularly.<\/li>\n<li>Meanwhile, saut\u00e9 and reduce the chanterelles in a bit of oil.<\/li>\n<\/ul>\n<p>Ten minutes before serving, cook your pasta for 2\u20133 minutes. Drain well.<\/p>\n<hr \/>\n<p><strong>Final steps:<\/strong><\/p>\n<ul>\n<li>Take out the beef and quickly sear it in a hot pan for a slight crust on the outside. Slice.<\/li>\n<\/ul>\n<blockquote><p>This unusual cooking method is a reverse sear. It ensures the meat is evenly medium-rare throughout, without being overcooked on the outside or cold and raw inside.<\/p><\/blockquote>\n<hr \/>\n<p><strong>Plating:<\/strong><\/p>\n<p>Pasta on the bottom, beef on top, sauce poured over, and chanterelles as the final touch. The result looks like this.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-549\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/10\/IMG_20191006_140938-e1571867396393-935x1024.jpg\" alt=\"piece de boeuf cuite, spaghetti et champignons sur une assiette blanche\" width=\"640\" height=\"701\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/10\/IMG_20191006_140938-e1571867396393-935x1024.jpg 935w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/10\/IMG_20191006_140938-e1571867396393-274x300.jpg 274w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/10\/IMG_20191006_140938-e1571867396393-768x841.jpg 768w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><strong>For the purists:<\/strong><\/p>\n<p>Why the different oils? Hazelnut oil enhances the nutty flavor\u2014no surprises there. The sesame oil, however, adds a subtle smoky note, bridging the flavors of the Madeira in the sauce. The goal is to create an aromatic connection between the chanterelles, the beef, and the hazelnuts.<\/p>\n<p>Still with me? Okay, to take it even further: I should\u2019ve reserved 25g of the hazelnuts, chopped them into small pieces, toasted them dry, and added them to the sauce at the end of cooking. \ud83d\ude09<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The ribeye steak is a sacred monument, to be grilled or barbecued exclusively, yadda yadda yadda. When I hear that, I feel like encouraging people to engage in more self [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":549,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-948","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/948","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=948"}],"version-history":[{"count":4,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/948\/revisions"}],"predecessor-version":[{"id":953,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/948\/revisions\/953"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/549"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=948"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=948"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}