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

5 godz. 30 minPorcje: 8Nutri-Score D€€€
od @velcheva.vibe19 importówugotowano 0 razy
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Składniki

8 osób
  • rib section on the bone (bone-in)Mięso1,2 kg
  • fresh herbs (sprigs)Warzywa i owoce3 kawałki
  • water (for the tangzhong)Inne100 ml
  • flour (for the tangzhong)Produkty zbożowe30 g
  • egg (for the egg wash)Nabiał1 kawałek
  • water (for the egg wash)Inne15 ml
  • flake salt (pinch, for the egg wash)Przyprawy1 g
  • eggs (for the buns)Nabiał2 kawałki
  • water (for the buns)Inne130 ml
  • unsalted butter (cubed and cold)Nabiał160 g
  • dry yeastSpiżarnia8 g
  • flour (for the buns)Produkty zbożowe470 g
  • potato starchSpiżarnia65 g
  • skimmed milk powderNabiał35 g
  • sea saltPrzyprawy8 g
  • granulated sugar (for the buns)Spiżarnia85 g
  • pears (peeled, cored and diced)Warzywa i owoce2 kawałki
  • jam sugar (equal weight to the pear puree)Spiżarnia400 g
  • vanilla bean (split, seeds extracted)Przyprawy1 kawałek
  • thyme (sprigs)Warzywa i owoce2 kawałki
  • butter (small piece, for the jam)Nabiał10 g
  • white wine vinegar (for seasoning)Spiżarnia10 ml
  • flake salt (for seasoning)Przyprawy2 g
  • oil (for the mayonnaise)Spiżarnia250 ml
  • egg yolksNabiał2 kawałki
  • Dijon mustardSpiżarnia5 ml
  • lemon juiceWarzywa i owoce5 ml
  • granulated sugar (for the mayonnaise)Spiżarnia2 g
  • summer truffle (finely grated, for the mayonnaise)Warzywa i owoce16 g
  • arugula (washed)Warzywa i owoce150 g
  • olive oil (for searing)Spiżarnia20 ml
  • Parmesan cheese (thinly sliced)Nabiał100 g
  • summer truffle (thinly sliced, for garnish)Warzywa i owoce16 g
  • black pepper (freshly ground)Przyprawy2 g

na porcję

Wartości odżywcze

1010kcal

Węglowodany
80 g
Białko
38 g
Tłuszcz
60 g
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Przybory

  • vacuum sealer
  • sous vide circulator
  • Rondel
  • Miska
  • Mikser planetarny
  • Blacha do pieczenia
  • Piekarnik
  • Pędzelek kuchenny
  • Blender kielichowy
  • Trzepaczka
  • Patelnia

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4

  5. Mix the dry ingredients

    • In a large bowl, combine the flour, potato starch, salt and sugar until homogeneous.
    Krok 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.
    Krok 6

  7. First rise

    • Cover the dough with a towel or plastic wrap.
    • Let it rise until doubled in size.
    Krok 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.
    Krok 8

  9. Second rise

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

  10. Bake the buns

    • Preheat the oven to 165 °C.
    • Brush the buns with the egg wash.
    • Bake until cooked through and golden.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 15
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