Bernie Goldbach in Cashel | Info reblogged from Ideas in Food.
I LOVE GETTING FOOD delivered via my Typepad Dashboard. Today's savoury suggestion came from Ideas In Food.
They "took a beef flap steak and cooked it sous vide with butter for 24 hours at 55C ... then we cooled it down and portioned it into smaller pieces, which were sauteed in butter. Once the outside was nicely browned all over."
I'm sold. I have to get the cut from our local butcher and also find a recipe for fish pepper-yuzu hot sauce. Our four-year-old food critic will enjoy the sauteed broccoli rabe dressed in flavored brown butter. I don't know if she'll go for the "touch of coconut cream cheese seasoned lightly with fish sauce" but we'll try it and report on the results.