Sous Vide Newport Steaks for dinner! Part II

"Newport" Steak from Florence Butcher

Seasoned with salt, pepper, garlic, thyme, and rosemary

Vacuum sealed and ready to sous vide

Set at 129 degrees in Anova water circulator for an hour and half

In the meantime, for apptz...a cheese and meat platter consisting of smoked mozzarella and triple creme Brie with sweet dry sausages from Fiacco's Italian Specialities. Served with baguette and hot red pepper fruit jam.

Salad course - Arugula salad with strawberries and shaved Asian pear

Dressing for salad - red wine vinegar, el yucateco hot sauce, Dijon mustard, honey, smoked paprika, salt and pepper, and olive oil

Ingredients for cream spinach with bacon

Sautéed bacon, onions, garlic and thyme till brown. In separate pot blanch spinach for two minutes

Make bechamel sauce, combine with spinach and cooked onions, bacon and garlic

Olive oil, salt and pepper on bulb of garlic with top cut off. Wrap in tin foil and roast on 350 for 40 minutes. This is for the mashed potatoes

Boil some Yukon gold potatoes

Combine cooked potatoes with roasted garlic, horseradish, heavy cream and salt and pepper

Mushroom, rhyme, and garlic for a quick sautéed

Sautéed in olive oil and butter till water comes out and mushrooms gets browned

Final mushroom product

After sous vide in water bath for an oil, take steak out of bag and remove herbs. In cast iron, that's very hot, put oil and butter with rosemary, garlic and thyme. Sautéed steak for one minute on each side to just get a crust and flip upright to sautéed fat cap for a minute

Final cream spinach

Final steak

Composed plate

Homemade milk and white chocolate chip cookies for desert!

Hope you enjoy! Tomorrow its veal schnitzel and roasted Brussels sprouts!