Sous vide fillet steak with chicken liver pate
Recipe review
/5 The Judge
Recipe review
Easily worth the effort
5/5 Delicious and not as hard to make as I thought it would be. Always glad of ideas to use my sous-vide cooker. The Judge
| Sous vide fillet steak with chicken liver pate | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 751 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 20th February 2015 |
Having made some coarse sous vide chicken liver pate, I thought I would use it as a filling for my sous vide fillet steaks.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 fillet steaks, about 200g [7 oz ] each
- 3 tablespoons chicken liver pate
- 2 teaspoons butter
Mise en place
- Preheat the sous vide bath to cook the steaks to your liking:
| Cooked | Thick | Cooking temp. | Time (min) | Time (max) | |
|---|---|---|---|---|---|
| 25mm | 49°C | 120.2°F | 1 hour | 4 hours | |
| Rare | 50mm | 49°C | 120.2°F | 2 hours | 4 hours |
| Medium rare | 25mm | 56.5°C | 133.7°F | 1 hour | 4 hours |
| Medium rare | 50mm | 56.5°C | 133.7°F | 2 hours | 4 hours |
| Medium | 25mm | 60°C | 140°F | 1 hour | 4 hours |
| Medium | 50mm | 60°C | 140°F | 2 hours | 4 hours |
| Medium well | 25mm | 65.5°C | 149.9°F | 1 hour | 4 hours |
| Medium well | 50mm | 65.5°C | 149.9°F | 2 hours | 4 hours |
| Well done | 25mm | 71°C | 159.8°F | 1 hour | 4 hours |
| Well done | 50mm | 71°C | 159.8°F | 2 hours | 4 hours |
Method
- With a sharp knife, carefully make a pocket in each of the fillets buy cutting into the side of the steaks.
- Stamp each steak with a meat tenderiser to ensure a really tender steak. Pay special attention to areas where there are membranes.
- Pop a tablespoon and a half of pate into each steak.
- Close the pockets and press the steaks flat.
- Add a teaspoons of butter on the top of each steak.
- Put each steak into its own vacuum pack bag and vacuum seal.
- Cook the steaks in the sous vide bath set to a temperature to match your preferred doneness. see Chef's notes
Serving suggestions
These go well with anything but as a nod the The Chinese New Year I'm serving these with special fried rice
Chef's notes
Obviously two steaks cannot easily be cooked to different levels of doneness as this is determined by the temperature of the sous vide bath, not by the cooking time, although I've found that an extended cooking time tenderises the meat more.
I've also found that a well done steak cooked sous vide has the same juiciness and mouth feel of a normally cooked rare steak. If you require rare and well done steaks, I would cook them both to medium [60°C for 2 hours]. You won't get any complaints!
See also
- Sous vide cooking
- Category:Sous vide recipes
- Sous vide cooking times
- How to cook sous vide meat to different levels of doneness
- Safe minimum cooking temperatures
- SousVide Supreme sous vide cooker
- Anova Standalone sous-vide water heater and circulator
- Home made sous-vide slow cooker conversion kit
- Vacuum sealer (generic)
- Andrew James Professional Quality Vacuum Food Sealer Machine
- Vacuum sealed containers
- Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
- Burton Sous Vide Water Bath
- Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?
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