Sous vide Albers Bavette Steak with braised onions

  • Sous Vide Albers Bavette mit Schmorzwiebeln
Stefan Kohl
Cooking time:
3 hours
Level of difficulty:

Albers bavette steak (sous vide):
1 Albers bavette steak (sirloin flap)
100 ml brown butter
1 sprig of rosemary
1 sprig of thyme

Bavette steak (braised):
Meat parts put aside
250 g carrots
250 g celery
250 g yellow carrots
500 ml red port
500 ml red wine
40 g tomato purée
Nutmeg blossom

Deep-fried meat fibres:
Remaining bavette steak
Clarified butter

Coffee-fried onions:
800 g onions (finely chopped)
1 cup Nespresso – Intenso Grande Cru
20 g maple syrup
100 ml white wine
200 ml vegetable stock
100 g butter
Vegetable oil

Braised onions:
5 onions
2.5 kg sea salt

Bone marrow soufflé:
160 g rendered bone marrow
80 g fresh mie de pain (soft part of bread)
6 egg whites
2 egg yolks
2 tbsp sour cream

Fried bone marrow:
10 cut-out bone marrow pieces
100 g rice flour
Salt flakes

Sea buckthorn air:
250 g sea buckthorn
100 ml water
1 g lecithin


Albers bavette steak:
Cut the meat to get a thicker middle piece and put aside the outer, thinner pieces for braising. Season the meat with salt and pepper and sauté on all sides. Put into a vacuum bag together with brown butter, rosemary and thyme.

Cook in the fusionchef sous vide water bath at 54 °C for 3 hours. Then sear again and leave to stay for 5 minutes before cutting into thin slices.

Bavette steak (braised):
Season the thin meat pieces with salt and pepper, sear in a saucepan with some oil and put aside. Dice the vegetables and fry until brown. Add the tomato purée and sauté until dark brown. Deglaze with port and red wine and boil down. Repeat this process 4 times. Fill up with 2 litres of water and add the meat.

Gently heat the spices, put into a bag and add. Add a pinch of salt and simmer gently for 2 hours with the lid on. Once the meat is tender, take out of the saucepan and cut into 10 small dices. Drain the sauce and remove the spice bag.

Reduce the sauce, season to taste and whisk in the butter until the desired consistency is reached. Heat the vegetables and the meat pieces in the sauce.

Fried meat fibres:
Pluck fine fibres off the remaining meat and deep-fry in clarified butter at 170 °C. Season with salt and pepper.

Coffee-fried onions:
Finely chop the onions and sauté in a saucepan with some vegetable oil until dark brown. Add butter and maple syrup.
Mix the fried onions with coffee and vegetable stock in the Thermomix for 10 minutes at 80 °C and speed 8.

Braised onions:
Scatter the sea salt onto a tray and place the onions on top with the stem end facing down. Cook in the oven at 175 °C convection for 40 minutes. Halve the onions, season with salt and sugar and flambé with the Bunsen burner. Then divide the onions into their segments and cut to the desired size.

Bone marrow soufflé:
Froth the tempered bone marrow and add the egg yolks. Beat the egg whites with a pinch of salt until stiff. Mix the sour cream with the bone marrow and mie de pain. Fold in the egg whites and add salt and nutmeg to taste. Fill the mixture into bones and cook in the oven at 100 °C with steam for 9 minutes.

Fried bone marrow:
Roll the bone marrow in rice flour and sauté on both sides in a frying pan with some oil. Season with salt flakes before serving.

Sea buckthorn air:
Bring the juniper berries to a boil with some water. Then mix and strain. Add salt and sugar to taste and stir in the lecithin.

Recipe courtesy of Stefan Kohl (2nd qualifying round JUNGE WILDE 2015 / main course).