Posted 2019-04-06 by Gary
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Sous vide steak with prawns. Yummy Lummy Reef and Beef.
Dedicated to a dear friend who was telling me about some cooked prawns she had purchased recently from Coles
On Thursday night dinner was some sous vide porterhouse steak I’d cooked on Sunday along with a nice two mustard butter sauce. I was chatting on Messenger with a friend and she mentioned she got a good deal on some cooked prawns from Coles. My mind went to Reef and Beef, Surf and Turf.
When I hear the words “Reef and Beef” or “Surf and Turf”, I think about carpet bag steak or prawns sitting on top of a nice steak. Better yet, a sliced Moreton Bay Bug tail sitting atop some sliced sous vide porterhouse or rib fillet steak.
This dinner is pretty simple albeit, I’m using an expensive precision cooker (water heater and recirculator) plus a dedicated water bath. The unit I use is an Anova Culinary Precision Cooker. The steak has been halved so I can eat the other half during the week.
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I bought all the ingredients from Coles. No, Yummy Lummy is not sponsored by anyone.
Recipe
Sous vide steak and prawns in a 2 mustard butter sauce
Prep Time
5 mins
Cook Time
1 hr
Faffing
10 mins
Sous vide steak and prawns in a 2 mustard butter sauce. Yummy Lummy’s “Reef and Beef” or “Surf and Turf”.
Course:Main Course
Cuisine:Australian
Keyword:Mustard butter suace, Porterhouse steak, Prawns, Quinoa rice, Scallops, Sous vide
Servings: 1 Human Macrophage
Calories: 500 kcal
Author: Gary
Ingredients
Meaty fleshy bits
- Porterhouse or ribeye fillet steak
- Cooked prawns
- Scallopsthe seafood kind, not the potato kind
Mustard butter sauce
- Dijon mustard
- Wholegrain mustard
- Butter
Quinoa Rice
- Red quinoa
- Rice
Instructions
Meaty Fleshy bits
Remove the steak from its packaging
Season your meat with iodised salt
Place your meat in a vacuum bag, suck out the air and seal the bag
Turn on your precision cooker in a water bath and set the temperature for 55°C (131°F) and the timer for 90 minutes.
When the water bath reaches the set temperature, submerge your vacuum sealed meat and allow your meat to cook.
See AlsoChicken Cacciatore RecipeAt the end of the cooking time, remove the vacuum sealed meat and put the bag into the refrigerator for 30 minutes.
After 30 minutes turn on a hob and get a frypan nice and hot
Remove the bag from the refrigerator and remove your meat from the bag and pat your meat dry
Add a splash of high vapour point oil into the palm of one hand and rub your hands together and then rub your meat with your oily hands
Gently place your meat in the hot frypan and sear your meat on all sides
Once your meat is seared, remove it from the frypan and allow it to rest on a cutting board
While your meat is resting, take the cooked prawns from the refrigerator and flash fry to warm them through
If you want you can remove the alimentary canal but life’s too short for that in my opinion and I don’t mind knowing that I’m eating prawn sh*t with my meal, I mean it’s been boiled so I’m not going to get an infection
Flash fry the scallops and be careful not to overcook them, it’s a crime to overcook scallops
Slice your meat and set on a plate
Set the prawns and scallops on and around the meat
Mustard butter sauce
Get your butter to room temperature while your meat is cooking in the water bath
While your meat is resting, melt your butter with microwave radiation or if your eschew the value and convenience of microwaves, melt your butter in a small saucepan or put it in a bag and put it in your pocket in your trousers (this method will take longer than using microwave radiation and longer than using a more intense heat source like fire)
Once your butter is melted add a teaspoon of Dijon mustard and a teaspoon of Wholegrain mustard
At this point, if you’re wondering, could you use other forms of mustard, sure, use whatever takes your fancy
Mix the melted butter and mustards with a spoon or your finger or any other suitable tool
I suggest a spoon because once you’ve plated up your meat and prawns you’ll want to use a spoon to artistically apply the 2 mustard butter sauce to your meats
Quinoa rice
I used leftover quinoa rice but you could do this when your meat is being cooked in the water bath
Put ½ cup of quinoa and ½ cup of rice into a pressure cooker vessel
Add four cups of vegetable stock
Cook using steam under pressure for 20 minutes
Remove the quinoa rice and keep it warm
If there’s too much aliquot what you need and put the rest immediately into the refrigerator
Plating up bit
On a plate I’d add the quinoa rice and mould it however you like
On top of the quinoa rice add the slices of steak exposing the lovely pink moist folds of flesh
On top of the line of meat add the sliced prawn meat
You can add some vegetable matter at this stage or if you prefer not to, don’t worry, do whatever takes your fancy, I mean life is meant to be about what makes you happy right
With a spoon, spoon over the steak and prawn flesh the 2 mustard butter sauce
Add as much of the 2 mustard butter sauce as you want
If you want you could impregnate the quinoa rice with some 2 mustard butter sauce too
Blogging bit
Shoot a photograph and a short video because Google now wants video on recipe cards.
Eat the meal.
Wash the dishes (hint, wash as you cook, it makes life easier).
Write the recipe.
Write the blog post.
Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Recipe Video
Recipe Notes
Disclaimer
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
This is a gallery of photographs. Click on one image and then scroll through the photographs.
Questions and answers
What’s with the mustard lately?
A couple of weeks ago I was in Brisbane and Mum cooked a chicken wrapped in filo pastry dish and the mustard she used with the chicken just really accentuated the meal. It’s like, I know I like mustard, so why don’t I use it more often.
I’ve been using a lot of mustard lately. Check out these photographs of meals I’ve been cooking.
I think next time I may use some horseradish cream too.
How does quinoa rice fit with “Reef and Beef” or “Surf and Turf”?
Well I could have steamed some vegetables or boiled a spud and made potato mash, but I had leftover quinoa rice to use.
Surely prawns aren’t a reef or surf animal?
Okay, the need for rhyming words outweighs the ecological truth. I mean, I’ve seen dolphins surf. But dolphin flesh and blubber along with some horse meat would not go down well. Highly inappropriate. Evil. I say horse meat because when I hear the word ‘turf’ as a noun, I think of racehorses. When I use ‘turf’ as a verb, I usually think about being a resident in a hospital, but that’s another story.
I think if I had used a lobster tail, then “Reef and Beef” would be fine, but alas, I was looking for cheap prawn meat. You know prawns, the insects of the sea…
For friends from the USA, prawns are what you call shrimp.
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Final thoughts
- Do you like putting mustard on your meat?
- What’s your ideal “Reef and Beef” or “Surf and Turf” meal?
- Do you like to stir things with a finger (your own or someone else’s) or a spoon?
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