We took a beef flap steak and cooked it sous vide with butter for 24 hours at 55°C. Then we cooled it down and portioned it into smaller pieces, which were sauteed in butter. Once the outside was nicely browned all over, we let it rest in a pan of brown butter seasoned with our homemade fish pepper-yuzu hot sauce. To accompany the meat is a bit of sauteed broccoli rabe, which we dressed with the same flavored brown butter. To add a creamy richness to the dish we add a touch of our coconut cream cheese seasoned lightly with fish sauce.
Years Past
