Skip to content
Menu
Brioche Sandwich with Sous Vide Steak, Pear Vanilla Jam and Truffle Mayonnaise
Plat

Brioche Sandwich with Sous Vide Steak, Pear Vanilla Jam and Truffle Mayonnaise

5 h 30Pour 8Nutri-Score D€€€
par @velcheva.vibe19 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • rib section on the bone (bone-in)Viandes1,2 kg
  • fresh herbs (sprigs)Fruits et légumes3 morceaux
  • water (for the tangzhong)Autres100 ml
  • flour (for the tangzhong)Céréales30 g
  • egg (for the egg wash)Produits laitiers1 morceau
  • water (for the egg wash)Autres15 ml
  • flake salt (pinch, for the egg wash)Épices1 g
  • eggs (for the buns)Produits laitiers2 morceaux
  • water (for the buns)Autres130 ml
  • unsalted butter (cubed and cold)Produits laitiers160 g
  • dry yeastÉpicerie8 g
  • flour (for the buns)Céréales470 g
  • potato starchÉpicerie65 g
  • skimmed milk powderProduits laitiers35 g
  • sea saltÉpices8 g
  • granulated sugar (for the buns)Épicerie85 g
  • pears (peeled, cored and diced)Fruits et légumes2 morceaux
  • jam sugar (equal weight to the pear puree)Épicerie400 g
  • vanilla bean (split, seeds extracted)Épices1 morceau
  • thyme (sprigs)Fruits et légumes2 morceaux
  • butter (small piece, for the jam)Produits laitiers10 g
  • white wine vinegar (for seasoning)Épicerie10 ml
  • flake salt (for seasoning)Épices2 g
  • oil (for the mayonnaise)Épicerie250 ml
  • egg yolksProduits laitiers2 morceaux
  • Dijon mustardÉpicerie5 ml
  • lemon juiceFruits et légumes5 ml
  • granulated sugar (for the mayonnaise)Épicerie2 g
  • summer truffle (finely grated, for the mayonnaise)Fruits et légumes16 g
  • arugula (washed)Fruits et légumes150 g
  • olive oil (for searing)Épicerie20 ml
  • Parmesan cheese (thinly sliced)Produits laitiers100 g
  • summer truffle (thinly sliced, for garnish)Fruits et légumes16 g
  • black pepper (freshly ground)Épices2 g

par portion

Nutrition

1 010kcal

Glucides
80 g
Protéines
38 g
Lipides
60 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • vacuum sealer
  • sous vide circulator
  • Casserole
  • Saladier
  • Robot pâtissier
  • Plaque de cuisson
  • Four
  • Pinceau de cuisine
  • Blender
  • Fouet
  • Poêle

pas à pas

Préparation

  1. Cook the rib section sous vide

    • Place the rib section in a vacuum bag with the herb sprigs and seal.
    • Cook sous vide for 1.5 hours at 57 °C.
    Étape 1

  2. Make the tangzhong

    • Mix the water and flour in a small saucepan.
    • Cook over medium heat, stirring constantly, until thickened into a sticky paste.
    • Remove from the heat and let cool.
    Étape 2

  3. Prepare the egg wash

    • Whisk the egg with a little water and a pinch of flake salt until smooth.
    • Cover and refrigerate until needed.
    Étape 3

  4. Activate the yeast

    • In a bowl, whisk the dry yeast, water and skimmed milk powder until fully dissolved.
    • Let it sit for 5 minutes.
    Étape 4

  5. Mix the dry ingredients

    • In a large bowl, combine the flour, potato starch, salt and sugar until homogeneous.
    Étape 5

  6. Knead the brioche dough

    • Add the yeast mixture, butter, tangzhong and eggs to the dry ingredients.
    • Mix until a uniform dough forms, then knead until it passes the windowpane test, about 10-12 minutes on high speed with a mixer.
    Étape 6

  7. First rise

    • Cover the dough with a towel or plastic wrap.
    • Let it rise until doubled in size.
    Étape 7

  8. Shape the buns

    • Deflate the dough and divide it into desired portions.
    • Fold the edges inward, turn each portion over and form tight balls with a smooth surface.
    • Place on a baking tray lined with parchment paper.
    Étape 8

  9. Second rise

    • Let the buns rest until doubled in size again.
    Étape 9

  10. Bake the buns

    • Preheat the oven to 165 °C.
    • Brush the buns with the egg wash.
    • Bake until cooked through and golden.
    Étape 10

  11. Make the pear vanilla jam

    • Puree the pears into a smooth paste and weigh the total amount.
    • Add the pear puree, an equal weight of jam sugar, the vanilla bean and seeds and the thyme to a saucepan.
    • Cook according to the jam sugar package instructions, about 4 minutes at a boil.
    Étape 11

  12. Finish the jam

    • Add the butter, a little white wine vinegar and a pinch of flake salt.
    • Let cool completely, then whip again until smooth and light.
    • Transfer to a jar and refrigerate until needed.
    Étape 12

  13. Make the truffle mayonnaise

    • Whisk together the egg yolks, Dijon mustard, lemon juice and sugar.
    • Gradually add the oil while whisking continuously to emulsify; a blender can also be used.
    • Season with white wine vinegar, flake salt and the finely grated truffle.
    Étape 13

  14. Sear and slice the steak

    • Heat olive oil in a large frying pan and sear the sous vide steak on both sides.
    • Let it rest, then slice to the desired thickness and season with black pepper and salt.
    Étape 14

  15. Assemble the sandwiches

    • Slice the brioche buns.
    • Spread with truffle mayonnaise and pear vanilla jam.
    • Fill with arugula, sliced steak, Parmesan and sliced truffle.
    Étape 15
Obtenir Mezze