Steak with egg yolk Sous Vide

1 minute, 33 seconds Read

Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia.

This is steak tartare with an ever-so-slightly firmer egg. You can either place the egg yolk on top of the steak, or you can serve it on the side in a small bowl as in the photo. Pro Tip: You might want to prepare an extra egg yolk just in case one breaks.

Ingredients for 2

  • 2 large egg yolks
  • 1 (7-ounce/200g) boneless ribeye steak, finely diced
  • 1 1/2 tablespoons diced shallot
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped drained capers
  • 1 tablespoon minced chives
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper
  • Crisp toasted bread, for serving

Directions
Step 1
Set the BioloMix Sous Vide Cooker to 143ºF (62ºC).

Step 2
Place each yolk in its own small zipper lock bag. Carefully seal the bag, being careful not to break the yolk. Place the bags in the water bath and clip to the sides of the pot. Set the timer for 1 hour.

Step 3
A few minutes before the egg yolks are finished, prepare the tartare: Combine the steak, shallot, mustard, capers, chives, and olive oil in a medium bowl. Season to taste with salt and pepper. Form into two patties and place on serving plates.

Finishing Steps
Step 0
When the timer goes off, remove the bags from the water bath. Gently remove egg yolks from the bags. Place yolks either on top of or beside the tartare. Serve with toast.

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