Use a sous vide appliance for the steak if you have access to one. Myself, I improvised using the rice cooker.
Ojo de Lomo Alto con Ensalada Criolla
(Medallions of Fillet steak with Country-style salad and Egg)
200g fillet steak
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| How Argentina Cooks |
- Place the meat in a vacuum sealed bag.
- Heat sufficient amount of water to 70°C (158°F) and pour into the rice cooker's rice pot.
- Submerge the bag in the water.
- Cook for about 30 mins at that temperature on 'Keep Warm' setting.
- Remove and sear in hot oil on both sides.
- Rest under foil for 15 mins.
- Season with salt and pepper to taste.
Country-style salad
1/2 red onion, shred
1/2 plum tomato, shred
1/4 red pepper, shred
- Dehydrate for 12 hours.
- (I wrapped these in filter paper and placed them in front of the fan)
Poached egg
1 quail egg, poached and drained
0.75g soya bean lecithin
25ml parsley juice
- Blend the lecithin in parsley juice.
- Chill then emulsify into a foam.
- Arrange the dehydrated vegetables and the meat in the center of the plate.
- Top with egg and parsley foam.
- Prick the yolk just before serving.
(Recipe from here)
