Sous vide Flank Steak with Bull Testicles

  • Sous vide Bavette et Testicules de taureauBavette Lauch Dominicaspar
Dominik Gaspar
Level of difficulty:

Flank Steak (sous vide):
800 g flank steak
40 g olive oil
10 g Maldon salt

Bull testicles (sous vide):
400 g bull testicles
30 g olive oil
10 g thyme
5 g Maldon salt
1 g pepper

Bone marrow espuma:
5 egg yolks
350 g bone marrow
10 g Basic Dry
4 g salt
3 g pepper
40 ml white wine
50 g scallions
3 g juniper
3 g bay
2 g peppercorns

Venere rice cracker:
300 g Venere rice
100 g scallions
20 g butter
50 ml white wine
500 ml vegetable stock
2 g salt

Roasted young leeks:
20 young leeks
4 g salt
2 g pepper

Leek cream:
400 g leeks
100 g scallions
10 g garlic
150 g potatoes
100 ml white wine
20 g sugar
5 g salt
2 g pepper

Leek powder:
500 g leeks

Guiness gravy:
150 g beef/bones
20 g butter lard
40 g carrots
40 g celery
20 g leeks
1/2 onion
40 g tomato paste
4 cl balsamic vinegar
200 ml red wine
400 ml water
1 thyme stalk
1 sprig of rosemary
3 juniper berries
1 bay leave
10 pepper corns
400 ml Guiness
20 g cold butter


Flank Steak (sous vide):
Trim the flank steak and vacuum with olive oil. Cook for 20-25 minutes at 80 °C in the fusionchef sous vide water bath. Then fry in a hot pan.

Bull testicles (sous vide):
Peel bull testicles and marinate in plenty of milk for one night. Wash well and vacuum in flavored olive oil. Cook for 7 minutes at 70 °C in the fusionchef sous vide water bath. Then cut into about 1 cm thick slices and fry in a hot pan.

Bone marrow espuma:
Whisk egg yolk with the reduction over steam until warm, infuse the marrow slowly while constantly whisking. Add Basic Texture Dry, season to taste and pour into iSi bottle.

Venere rice cracker:
Finely chop the scallions, fry in butter. Fry Venere rice briefly and douse with white wine. Add water, boil the rice, season and dry at 15 °C in the oven for 40 minutes. Then deep fry hot.

Roasted young leeks:
Wash and cut young leeks. Blanch briefly and fry hot in the pan.

Leek cream:
Wash leeks and cut into large pieces, blanch and douse with ice water.
Roast scallions and garlic until they turn translucent, allow to cool. Cook potatoes until soft, peel and mix with the remaining ingredients to a smooth cream, season to taste.

Leek powder:
Cut the leeks into thin slices, blanch very gently and dry at 85 °C in the oven.

Guiness gravy:
Slowly roast the pieces of beef. Add carrots, celery, leek and onion and roast. Add tomato paste, douse with balsamic vinegar and red wine (3 times). Add water, spices and let it cook. Strain off and reduce. Add some butter and season to taste.

This recipe from the first qualifying round of “JUNGE WILDE 2018“ (YOUNG WILD 2018) was kindly provided by Dominik Gaspar.