New York Steak with Sautéed Vegetable Mushroom Sauce

 

Cooking Time1 to 2 hours and 30 minutes   / Prep Time30 minutes / Serves2

 

Add a bit of freshness and kick to your sous vide New York strip steak with the sizzling taste of sautéed vegetables neatly prepared in a creamy mushroom sauce.

 

Temperatures and Timing

 

Doneness

Temperature Range

Timing Range

Medium rare

130 °F (54 °C)

1 hour

Medium

130 °F (54 °C)

1 hour and 30 minutes

Medium well

140 °F (60 °C)

2 hours

Well done

160 °F (71 °C)

2 hours

 


Ingredients:

8 oz (226g), 1-1.5 inch thick sirloin steak

2 tbsp. olive oil

Salt and black pepper to taste

  

Aromatic Seasoning

2 tbsp. unsalted butter

3 sprigs fresh thyme

3 cloves fresh garlic

 

Mushroom Sauce

6 oz.(170g) white mushroom, sliced

2 tbsp. Chardonnay or preferred white wine

1 cup(237mL) whipped cream

2 tbsp. grated Parmesan cheese

1 small shallot

1 clove garlic, minced

1 slice of smoked bacon, chopped

Salt and black pepper to taste

 

Sautéed Vegetable Mix

1/2 red onion 

1/2 cup(50g) cherry tomatoes, halved

5 oz.(141g) zucchini, sliced, 

1 tbsp. raisins

2 tbsp. olive oil

Salt and black pepper to taste

Instructions:

 

Sirloin Steak

Preheat your KitchenBoss sous vide cooker to your preferred temperature according to the table above. 

Generously season steak with salt and pepper. Place steak in a sous vide bag with any aromatics (optional). Seal bag using Kitchen Boss vacuum sealer. Place the bag in the preheated water bath and let it cook for your preferred time according to the table above.

 

Remove the steak from the bag and pat dry on both sides.

 

Place cast iron or stainless steel skillet over burner on hottest setting. Add oil and heat until it begins to smoke. Using tongs, gently lay the steak into the pan, searing each side for 30 seconds. If desired, you can add more aromatics and baste the steak with 1 tbsp. of butter while it is searing. 

 

Mushroom Sauce

Cook chopped bacon in a skillet on medium heat until bacon is golden brown. Add mushrooms and cook until golden brown. Add garlic, thyme, shallot and black pepper and cook for 1 minute

 

Add white wine to deglaze the pan. Scrape the bottom of the skillet for 1 minute until wine is mostly evaporated.

 

Add cream and simmer for 3 to 5 minutes until it thickens. Then add grated Parmesan cheese and salt to taste. 

 

Sautéed Vegetable Mix

On high heat, heat the oil in a 12-inch skillet. Place chopped onions to cook for 1 minute just enough for the flavor to come out. Add all vegetables and raisins. Cook for 3 minutes until the vegetable mix is wilted. Season with salt and black pepper to taste.

 

 

 

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