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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 h 30 minServes 8Nutri-Score D€€€
from @velcheva.vibe19 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • rib section on the bone (bone-in)Meat1.2 kg
  • fresh herbs (sprigs)Produce3 pieces
  • water (for the tangzhong)Other100 ml
  • flour (for the tangzhong)Grains30 g
  • egg (for the egg wash)Dairy1 piece
  • water (for the egg wash)Other15 ml
  • flake salt (pinch, for the egg wash)Spices1 g
  • eggs (for the buns)Dairy2 pieces
  • water (for the buns)Other130 ml
  • unsalted butter (cubed and cold)Dairy160 g
  • dry yeastPantry8 g
  • flour (for the buns)Grains470 g
  • potato starchPantry65 g
  • skimmed milk powderDairy35 g
  • sea saltSpices8 g
  • granulated sugar (for the buns)Pantry85 g
  • pears (peeled, cored and diced)Produce2 pieces
  • jam sugar (equal weight to the pear puree)Pantry400 g
  • vanilla bean (split, seeds extracted)Spices1 piece
  • thyme (sprigs)Produce2 pieces
  • butter (small piece, for the jam)Dairy10 g
  • white wine vinegar (for seasoning)Pantry10 ml
  • flake salt (for seasoning)Spices2 g
  • oil (for the mayonnaise)Pantry250 ml
  • egg yolksDairy2 pieces
  • Dijon mustardPantry5 ml
  • lemon juiceProduce5 ml
  • granulated sugar (for the mayonnaise)Pantry2 g
  • summer truffle (finely grated, for the mayonnaise)Produce16 g
  • arugula (washed)Produce150 g
  • olive oil (for searing)Pantry20 ml
  • Parmesan cheese (thinly sliced)Dairy100 g
  • summer truffle (thinly sliced, for garnish)Produce16 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

1,010kcal

Carbs
80 g
Proteins
38 g
Fat
60 g
Adapt tools

what you’ll use

Tools

  • vacuum sealer
  • sous vide circulator
  • Saucepan
  • Mixing bowl
  • Stand mixer
  • Baking tray
  • Oven
  • Pastry brush
  • Blender
  • Whisk
  • Frying pan

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Mix the dry ingredients

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

  7. First rise

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

  9. Second rise

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

  10. Bake the buns

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