Steak Demi-Galactica
When I prepared this steak for my wife, she decided to name it with a made-up superlative to reflect how tasty she thought it was (thus demi-galactica). Steak is seared and then prepared with the sous vide technique and paired with a demi-glace sauce over portobello mushrooms.
When I prepared this steak for my wife, she decided to name it with a made-up superlative to reflect how tasty she thought it was (thus demi-galactica). Steak is seared and then prepared with the sous vide technique and paired with a demi-glace sauce over portobello mushrooms.
- 3 cloves fresh garlic, peeled minced
- steaks
- 2 cuts boneless beef top sirloin or other choice cut of beef
- 1 tablespoons grapeseed oil as needed
- course salt liberally as needed to taste
- freshly ground pepper as needed to taste
- corriander as needed to taste
- 2 pats butter
- demi glace sauce
- 1 package demi glace reduction sauce also can be prepared from scratch
- 5 slices dried appricot diced, soak in warm water if too dried out
- 1/2 cup chicken or beef stock
- mushroom parts see portobello mushroom below
- portobello mushrooms
- 2 whole portobello mushrooms remove stems, reserve scooped out fins for demi glace sauce above
- 2 tablespoons grapeseed oil as needed
- 1/2 cup chicken or beef stock
- couse salt as needed to taste
- Carbohydrate 6.74114 g
- Cholesterol 10.1766666666666 mg
- Fat 24.4447066666667 g
- Fiber 1.41749999284744 g
- Protein 2.61723333333333 g
- Saturated Fat 4.41833366666666 g
- Serving Size 1 1 Serving (327g)
- Sodium 6.83566666666666 mg
- Sugar 5.32364000715256 g
- Trans Fat 1.25580366666666 g
- Calories 247 calories
Step-by-step
- Prepare sous vide bath of hot water in large pot or other container. Set the sous vide circulator to 136°F (alternately, the water temp can be maintained on the stove top, although this requires fussy attention and isn't recommended).
- Frozen steak will need to be partially thawed so they can be seared, and will require at least 30 minutes longer in the bath. Dry chilled or partially thawed steaks thoroughly. Liberally coat both sides with the salt and fresh ground pepper and coriander (put the pepper and coriander in your pepper grinder together, at about 4:1 ratio).
- Place in very hot cast iron skillet (preferably one with raised ribs). Sear each side until the meat face has begun to caramelize (if using a ribbed pan, sear twice at 90° to create a classic grill pattern), about 2-3 minutes per side. Immediately remove from grill to cool moderately.
- Place the pats of butter in a large freezer bag (the butter keeps the steaks from sticking to each other or the bag). Place the two steaks into the bag side by side (avoid overlapping them, use separate bags if necessary). Immerse the bag into the water bath with the top still open to force out most of the air. Close the bag and clip to the container to keep it from floating or bunching up against the circulator. A heavy spoon or two can be added to the bag to help weigh it down.
- Set the sous vide circulator timer for 1 hour 15 minutes minimum but feel free to cook for up to 2 hours or more (the doneness is determined by the temperature). For more or less rare finish, experiment with raising and lowering the temperature a few degrees. Thicker steaks or partially frozen cuts will take longer to cook. The times cited here assume about a 1" thick cut. ½" would take only 30 minutes while a 2" cut would take 2 hours.
- Deglaze the pan with cooking sherry, reserve for the demi glace sauce.
- Place serving plates in oven to preheat.
- Heat oil in non-stick sauce pan at medium high heat. Add garlic, sauté for about 3 minutes till it just starts to brown.
- Add apricot and sliced mushroom stems, sauté for about 1 minute.
- Add chicken stock and contents of demi glace package (some groceries carry this in their sauce section, it can be hard to find) and scooped out mushroom fins. Add reserved pan drippings from above. Heat for about 5 minutes, stirring occasionally to avoid sticking or burning of the sugars in the demi glade sauce. Reduce heat and simmer to reduce sauce until syrupy thick. Keep warm and set aside for plating at the end.
- Rinse mushrooms. Cut off stems, and slice for demi glace sauce.
- Scoop out the fins or gills from the bottom using a small spoon. Reserve for sauce above, it will add body and earthy flavors.
- Heat oil in non-stick pan, medium heat. Add stock and heat.
- Arrange mushrooms face down in liquid, cooking for about 2 minutes before flipping over and cooking for 2 more minutes. Flip upside down again and cook until tender, about three more minutes. Remove to warmed plates.
- Remove finished steaks from sous vide bath, use excess liquid from bag in the demi glace sauce. Serve steaks and mushrooms on plates, drizzled liberally with sauce. Serve with a good hearty red wine.
Steak Demi-Galactica: A Culinary Adventure
As a busy professional woman, time is my most precious commodity. Weeknights are often a whirlwind of meetings, deadlines, and the occasional last-minute client call. But even amidst the chaos, I refuse to compromise on delicious, satisfying meals. That's where this Steak Demi-Galactica recipe comes in – a perfect blend of elegance and efficiency.
The name itself tells a story. My husband, bless his heart, bestowed this title upon it after his first bite. The "demi-galactica" perfectly captures the out-of-this-world flavor. It's a dish that manages to feel extravagant without requiring hours in the kitchen. The secret? Sous vide, my culinary best friend. This technique delivers perfectly cooked steak every single time, consistently juicy and tender, even if I'm juggling conference calls while it simmers.
The beauty of this recipe lies not just in its taste but also in its adaptability. While the instructions outline a specific method, the essence of the dish is about building layers of flavor. The rich, savory demi-glace, the earthy portobello mushrooms, the perfectly seared steak – each element complements the others to create a symphony of taste.
The process begins with a simple sear, locking in the juices and creating a beautiful crust. Then comes the magic of sous vide, ensuring even cooking throughout. While the steak is gently bathing in the precise temperature of the water bath, I can focus on other tasks, whether it's preparing the demi-glace or tackling my overflowing inbox. No more hovering anxiously over a pan, fearing overcooked or undercooked meat! The precision of sous vide takes the guesswork out of the equation, providing predictable, amazing results every time.
This recipe is versatile enough to be adapted to different dietary needs and preferences. Feel free to experiment with different cuts of steak, depending on your budget and preferences. The demi-glace can be adjusted to suit different taste profiles. Some like it richer and more intense, while others may prefer a lighter, more nuanced sauce. The key is to experiment and find your personal balance.
The accompanying portobello mushrooms are not merely a side dish; they are an integral part of the culinary experience. Their earthy flavor perfectly balances the richness of the steak and the demi-glace, providing a depth that elevates the dish beyond the ordinary. Their preparation is straightforward, requiring only a few minutes of sautéing in a hot pan. This adds a simple yet elegant touch to the overall presentation.
In the end, the Steak Demi-Galactica is more than just a meal; it’s a statement. It's a testament to the fact that exquisite food doesn't have to be complicated or time-consuming. It's a recipe that embodies the modern woman's pursuit of quality and efficiency, proving that it's possible to enjoy a truly special meal, even on the busiest of weeknights. The best part? The cleanup is surprisingly minimal, so even after a long day, I can savor the taste of success (and the amazing steak) without being burdened by a mountain of dirty dishes.
The recipe is a testament to the philosophy that cooking should be a joyful experience, not a chore. With a little planning and the help of sous vide, even a busy professional like myself can create a truly unforgettable meal, leaving myself, my husband and any guests feeling indulged and well-fed.
So, the next time you find yourself with a limited amount of time but an endless craving for a gourmet meal, try this recipe. It’s a delicious escape from the everyday and a testament to the idea that even in the midst of a demanding life, there is always time for a bit of culinary magic. And honestly, who doesn't need a little bit of magic, especially when it tastes this good?
Embrace the convenience of the sous vide technique, and you'll discover a new level of culinary freedom and consistency. This method allows for unparalleled control over the cooking process, ensuring consistently perfect results every single time. It's a game-changer for any busy individual who values both quality and efficiency in the kitchen.
