Sous Vide Bavette with Grilled Carrots and Herbed Cheese

Name: Sous Vide Bavette with Grilled Carrots and Herbed Cheese
Prep time: 25 min
Cook time: 180 min
Total time: 215 min
Yield: 4 servings
Cuisine: French
Ingredients: 500 g g bavette steak (flank steak); 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper (freshly ground); 6 medium carrots (peeled and halved); 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 200 g g cream cheese (softened); 2 tablespoons fresh chives (chopped); 2 tablespoons fresh parsley (chopped); 1 tablespoon lemon juice (freshly squeezed)

215 min 4 servings Medium

All Recipes

Tender sous vide bavette paired with smoky grilled carrots and a creamy herbed cheese for a gourmet meal.

Prep

25 min

Cook

180 min

Total

215 min

Servings

Difficulty

Medium

The bavette, or flank steak, is a cut known for its rich flavour and tender texture when cooked correctly. By utilizing the sous vide method, you can achieve a perfectly cooked steak with minimal effort and maximum flavour. Paired with smoky grilled carrots and a fresh herbed cheese, this dish offers a balance of robust flavours and creamy textures that elevate the dining experience. Whether for a special occasion or a delightful family dinner, this recipe brings gourmet quality to your table.

Ingredients

Servings

For the Bavette

For the Grilled Carrots

For the Herbed Cheese

Instructions

Prepare the sous vide setup

Set your sous vide precision cooker to 54°C (129°F) for medium rare.

Pro tip: Ensure the water bath is deep enough to fully submerge the steak.

Season the bavette

Rub the bavette with olive oil, salt, and pepper. Place it in a vacuum-seal bag and seal tightly.

Pro tip: Remove as much air as possible to prevent the bag from floating.

Cook the bavette sous vide

Submerge the sealed bag in the water bath and cook for 3 hours.

Pro tip: Use a clip to keep the bag from drifting.

Prepare the herbed cheese

In a bowl, mix cream cheese, chives, parsley, and lemon juice until smooth. Set aside.

Pro tip: Adjust herbs and lemon juice to taste.

Grill the carrots

Preheat a grill to medium-high heat. Toss carrots with olive oil, salt, and pepper. Grill for 15 minutes, turning occasionally, until tender and charred.

Pro tip: Carrots can be grilled on a barbecue or grill pan.

Sear the bavette

Remove the bavette from the bag and pat dry. Heat a skillet over high heat and sear the steak for 1-2 minutes per side until browned.

Pro tip: For a better sear, make sure the skillet is very hot before adding the steak.

Rest and serve

Let the bavette rest for 10 minutes. Slice against the grain and serve with grilled carrots and herbed cheese.

Pro tip: Resting helps retain the steak's juices.

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Tips & Tricks

<ul><li>Ensure your sous vide setup maintains a constant temperature for even cooking.</li><li>Use a cast iron grill pan for the best sear on the beef.</li><li>Fresh herbs in the cheese add a burst of flavour; adjust to taste.</li><li>Allow the bavette to rest after searing to retain juices.</li></ul>

Serving Suggestions

Serve the sous vide bavette sliced against the grain for optimal tenderness, accompanied by the grilled carrots and a dollop of herbed cheese. This dish pairs beautifully with a full-bodied red wine, such as a Cabernet Sauvignon or Malbec. For make-ahead convenience, the bavette can be cooked sous vide up to two days in advance and seared just before serving. Store any leftovers in an airtight container in the refrigerator for up to three days.

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