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Sous Vide Steak Recipe | Great Hall Feast | My Harry Potter Kitchen (Recipe #35)

Welcome back to another recipe from My Harry Potter Kitchen! This is the YouTube series where I'm baking my way through the Harry Potter books, whipping up magical recipes for every item of food and drink we find. Last week we served up Zesty Grilled Lamb Chops as part of the Great Hall Feast!

If you're thirsty for more Harry Potter recipes the be sure to subscribe to Bradley Bakes on YouTube and click on the notification bell so you get an alert every Magic Monday when there's a brand new episode of My Harry Potter Kitchen!

We're jumping back into Chapter Seven of the Philosopher's Stone - 'The Sorting Hat' for more from the Great Hall Feast

"He had never seen so many things he liked to eat on one table... steak"

Our final main from The Great Hall Feast is here so I knew I had to do something extra magical for this steak recipe - enter the sous vide!

This Sous Vide Steak recipe is the ultimate way to serve up your steak for the perfect cook all the way through! I'm also serving this beautifully cooked sirloin steak with four homemade steak sauces inspired by the Hogwarts Houses!

Sous Vide Steak & Hogwarts House Sauce Ingredients:

(serves 2)

  • 2 good-quality steaks (I've gone for Sirloin)

  • salt & pepper

  • 4 cloves garlic

  • sprigs of rosemary

(For the Gryffindor Red Wine Jus)

  • 2 shallots

  • 2 cloves garlic

  • salt and pepper

  • 1/2 tsp each rosemary and thyme

  • 60ml beef stock

  • 25g butter

(For the Hufflepuff Bernaise Sauce)

  • 75g butter

  • 1 tbsp white wine vinegar

  • 1 shallot

  • salt and pepper

  • 1/2 tbsp tarragon

  • 1 egg yolk

  • 1/4 tsp lemon juice

  • 60ml red wine

(For the Slytherin Chimmichuri)

  • 1/2 red chilli

  • 4 cloves garlic

  • 1/2 cup fresh parsley

  • 125ml olive oil

  • 2 tbsp red wine vinegar

  • 1tsp oregano

  • salt and pepper

(For the Ravenclaw Blue Cheese Sauce)

  • 1 shallot

  • 2 cloves garlic

  • 60ml beef stock

  • 60 ml white wine

  • 125ml double cream

  • 50g blue cheese

Sous Vide Steak Method:

  1. To prepare the steaks, pat dry and season with salt and pepper. Place into a vacuum bag an place the rosemary and garlic cloves on top. Vacuum seal the bags and then fill your sous vide with water before pre-heating it.

  2. The cooking temperature will vary depending on how you like your steak cooked so you can experiment to find your perfect temperature. I aim for 50c for rare, 60c for medium and 70c for well done.

  3. Once the sous vide bath has reached temperature, add the sealed steaks in and cook for 4 hours.

  4. While the steak is cooking you can prepare your sauces. For the Gryffindor Red Wine Jus, thinly slice the shallot and crush the garlic. Drizzle some olive oil into a pan and then fry the onion and garlic until caramelised. Season with salt, pepper, rosemary and thyme. Pour the beef stock and red wine over the top and allow to simmer and reduce until half the liquid has evaporated. Add in the butter and stir through until melted. Serve as is or strain for a smooth sauce.

  5. For the Hufflepuff Bernaise begin by clarifying the butter. Melt the butter and then transfer to a jug and allow to cool. As the butter begins to separate, slowly pour through a sieve to catch the white solids (the more transparent yellow liquid is your clarified butter). Grate the shallot and then fry in a pan for 2 minutes. Pour the white wine vinegar in and season with salt, pepper and tarragon. Once half the vinegar has evaporated remove from the heat and allow to cool.

  6. Separate the egg and whisk the egg yolk and lemon together. Add in the cooled onions and place the mixture in a bowl over simmering water, whisking continuously until thickened. Remove from the heat and slowly whisk the clarified butter into the sauce.

  7. For the Slytherin Chimichurri, deseed the chilli and then add into a blender along with the garlic, parsley, olive oil, red wine vinegar, oregano, salt and pepper. Blitz until smooth and then add additional seasoning to taste

  8. For the Ravenclaw Blue Cheese sauce, thinly slice the shallot and crush the garlic before frying in a pan with oil until softened. Add in the beef stock, white wine and bring to the boil. Reduce to a simmer and add in the cream. Leave to bubble away until thickened and then add in the blue cheese, stirring until fully melted

  9. Once the steak has finished cooking, remove from the vacuum bags and pat dry with kitchen towel. Use a blowtorch to caramelise the outside of the steak (No blowtorch? Sear the steak in a very hot pan for 20-30 seconds each side).

So which Hogwarts House Sauce will you be choosing to accompany your steak?

Why not give this week's Harry Potter recipe a go and let me know what you think? Follow me on Instagram and share your pictures with the hashtag #MyHarryPotterKitchen - I'd love to see them!

I hope you enjoyed the latest food recipe from the Philosopher's Stone! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!

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