Sous Vide Blueberry Steak Sauce

Name: Sous Vide Blueberry Steak Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Strawberries; beef stock; fresh lemon juice; Dijon-style mustard; shallots; brown sugar; butter

A savory and sweet blueberry sauce that comes together in a water bath. Serve with your favorite steak.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

2 cups blueberries
1/2 cup beef stock
1/4 cup fresh lemon juice and zest from 1 lemon
2 tablespoons Dijon-style mustard
2 tablespoons minced shallots
1 to 2 tablespoons brown sugar
2 tablespoons butter, cut into small pieces

Preparation

Step 1

Attach sous vide wand to stock pot. Fill pot with water according to manufacturer's instructions.
Step 2

Preheat sous vide wand to 183°F.
Step 3

In a small bowl, whisk together stock, lemon juice, lemon zest, mustard, shallots and brown sugar.
Step 4

Place blueberries, butter and beef stock mixture in a food-safe plastic bag and seal, removing as much air as possible.
Step 5

Submerge bag in water and set timer for 20 minutes.
Step 6

At end of cook time, carefully remove bag from water. Open bag and serve sauce over steak.

Nutrition Information

125 Calories

0 %*

3.6g SAT FAT

0 %DV**

1g PROTEIN

0 %DV

0.4 mg IRON

0 %DV

0.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, (no serving size): 125 Calories; 54.9 Calories from fat; 6.1g Total Fat (3.6 g Saturated Fat; 0.2 g Trans Fat; 0.3 g Polyunsaturated Fat; 1.7 g Monounsaturated Fat;) 15 mg Cholesterol; 243 mg Sodium; 16.6 g Total Carbohydrate; 2.1 g Dietary Fiber; 1.4 g Protein; 0 mg Calcium; 0.4 mg Iron; 154 mg Potassium; 0.1 mg Riboflavin; 0.6 mg NE Niacin; 0.1 mg Vitamin B₆; 0 mcg Vitamin B₁₂; 24 mg Phosphorus; 0.2 mg Zinc; 0.6 mcg Selenium; 8.8 mg Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.