Izakaya Steak Recipe
Sous Vide Choice New York Steak Over a mushroom mousse, basil and chili oil, topped with fried shallots
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Ingredients
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Steak
Mushroom Mousse
Basil and Chili Oil
Fried Shallots
Method
Steak Preparation
- 1
- 2
Vacuum Seal
Place the seasoned steaks in a vacuum-seal bag with olive oil. Seal the bag and submerge it in the preheated water bath. Cook for 2 hours.
- 3
Sear the Steak
Once cooked, remove the steaks from the bag and pat them dry. Heat a skillet over high heat and sear the steaks for 1-2 minutes on each side until browned.
Mushroom Mousse Preparation
- 4
- 5
Blend the Mousse
Transfer the cooked mushrooms to a blender. Add heavy cream and blend until smooth. Adjust seasoning if necessary. Set aside.
Basil and Chili Oil Preparation
- 6
Blend the Oil
In a blender, combine fresh basil leaves, red chili flakes, and olive oil. Blend until smooth. Strain through a fine mesh sieve if desired for a smoother oil.
Fried Shallots Preparation
- 7
Fry the Shallots
Heat oil in a pan over medium heat. Add the thinly sliced shallots and fry until golden brown and crispy. Remove and drain on paper towels.
