STEAK PAKE MICIN BIAR GURIH - THE PERFECT STEAK
Recipes
The Perfect MSG Steak (Sous Vide Tenderloin)
Bahan
sauce :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bumbui tenderloin dengan micin dan garam, lalu masukkan ke kantong plastik ziplock bersama butter dan rosemary, beri sedikit olive oil dan bawang putih geprek, keluarkan udara sebanyak mungkin.
- Masak steak dengan metode sous vide pada suhu 57°C selama sekitar 70 menit untuk hasil medium.
- Bumbui asparagus dengan garam dan olive oil dalam kantong terpisah, lalu masak sous vide juga.
- Potong-potong jamur king oyster.
- Untuk saus, kumpulkan sisa trimmingan bahan (bawang bombay, seledri, wortel), masak dengan olive oil di panci besar hingga karamelisasi dan hampir gosong.
- Tambahkan bawang putih geprek, lalu deglaze dengan air.
- Masukkan bubuk demi-glace, masak hingga kental, lalu tambahkan rosemary.
- Matikan api, masukkan butter dingin sambil diputar-putar hingga meleleh sehingga saus menjadi glossy dan creamy; bumbui dengan garam dan lada sesuai selera.
- Tumis jamur king oyster dengan butter hingga kecokelatan, lalu tumis asparagus dengan butter dan bumbui sedikit garam.
- Keluarkan steak dari kantong sous vide dan lap kering permukaannya, lalu bumbui dengan garam.
- Panaskan wajan hingga sangat panas, tambahkan olive oil dan sisa butter, lalu sear steak sekitar 30 detik di setiap sisi hingga kecokelatan.
- Diamkan steak sebentar (resting), lalu sajikan bersama jamur, asparagus, dan saus.
Ingredients
Sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Season the tenderloin with MSG and salt, place it in a ziplock bag with butter and rosemary, add a little olive oil and smashed garlic, then remove as much air as possible.
- Cook the steak sous vide at 57°C (135°F) for about 70 minutes for medium doneness.
- Season the asparagus with salt and olive oil in a separate bag, then cook it sous vide as well.
- Slice the king oyster mushroom.
- For the sauce, gather the leftover trimmings (onion, celery, carrot), and cook them in olive oil in a large pot until caramelized and nearly charred.
- Add smashed garlic, then deglaze with water.
- Stir in the demi-glace powder, cook until thickened, then add the rosemary.
- Turn off the heat, add cold butter, swirling until melted so the sauce becomes glossy and creamy; season with salt and pepper to taste.
- Sauté the king oyster mushroom in butter until browned, then sauté the asparagus in butter with a little salt.
- Remove the steak from the sous vide bag and pat the surface dry, then season with salt.
- Heat a pan until very hot, add olive oil and the remaining butter, then sear the steak about 30 seconds per side until browned.
- Rest the steak briefly, then serve with the mushrooms, asparagus, and sauce.
Cook Mode
Recipes
The Perfect MSG Steak (Sous Vide Tenderloin)
STEAK PAKE MICIN BIAR GURIH - THE PERFECT STEAK
STEAK PAKE MICIN BIAR GURIH - THE PERFECT STEAK
Bahan
sauce :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bumbui tenderloin dengan micin dan garam, lalu masukkan ke kantong plastik ziplock bersama butter dan rosemary, beri sedikit olive oil dan bawang putih geprek, keluarkan udara sebanyak mungkin.
- Masak steak dengan metode sous vide pada suhu 57°C selama sekitar 70 menit untuk hasil medium.
- Bumbui asparagus dengan garam dan olive oil dalam kantong terpisah, lalu masak sous vide juga.
- Potong-potong jamur king oyster.
- Untuk saus, kumpulkan sisa trimmingan bahan (bawang bombay, seledri, wortel), masak dengan olive oil di panci besar hingga karamelisasi dan hampir gosong.
- Tambahkan bawang putih geprek, lalu deglaze dengan air.
- Masukkan bubuk demi-glace, masak hingga kental, lalu tambahkan rosemary.
- Matikan api, masukkan butter dingin sambil diputar-putar hingga meleleh sehingga saus menjadi glossy dan creamy; bumbui dengan garam dan lada sesuai selera.
- Tumis jamur king oyster dengan butter hingga kecokelatan, lalu tumis asparagus dengan butter dan bumbui sedikit garam.
- Keluarkan steak dari kantong sous vide dan lap kering permukaannya, lalu bumbui dengan garam.
- Panaskan wajan hingga sangat panas, tambahkan olive oil dan sisa butter, lalu sear steak sekitar 30 detik di setiap sisi hingga kecokelatan.
- Diamkan steak sebentar (resting), lalu sajikan bersama jamur, asparagus, dan saus.
Ingredients
Sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Season the tenderloin with MSG and salt, place it in a ziplock bag with butter and rosemary, add a little olive oil and smashed garlic, then remove as much air as possible.
- Cook the steak sous vide at 57°C (135°F) for about 70 minutes for medium doneness.
- Season the asparagus with salt and olive oil in a separate bag, then cook it sous vide as well.
- Slice the king oyster mushroom.
- For the sauce, gather the leftover trimmings (onion, celery, carrot), and cook them in olive oil in a large pot until caramelized and nearly charred.
- Add smashed garlic, then deglaze with water.
- Stir in the demi-glace powder, cook until thickened, then add the rosemary.
- Turn off the heat, add cold butter, swirling until melted so the sauce becomes glossy and creamy; season with salt and pepper to taste.
- Sauté the king oyster mushroom in butter until browned, then sauté the asparagus in butter with a little salt.
- Remove the steak from the sous vide bag and pat the surface dry, then season with salt.
- Heat a pan until very hot, add olive oil and the remaining butter, then sear the steak about 30 seconds per side until browned.
- Rest the steak briefly, then serve with the mushrooms, asparagus, and sauce.
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