Sous Vide New York Strip Roast with Bourbon Cream Pan Sauce
After my experiments with reverse searing, I thought – what if I tried to sous vide an entire beef roast?
And then my local grocery store had a sale on New York Strip Roasts. Kismet!
I found conflicting evidence on how long to sous vide a roast. The most thorough answer came from Douglas Baldwin’s Practical Guide to Sous Vide. His guide says it will take between 2 1/4 hours and 5 1/2 hours for a roast as thick as mine…depending on the actual shape of the meat. I went with the middle of this range – 4 hours – and my roast came out evenly cooked.
It was 128°F from edge to edge in a 130°F water bath. I guess the Moderinst Cuisine guys were right when they suggested your temperature 1°F high.
As for seasoning the roast, I followed my usual strategy for making a pan sauce – open the fridge and hope for the best. It went something like this:
- Hey, look, leftover heavy cream – time for beef roast au poivre, with a cognac cream sauce!
- No, I don’t like au poivre style – the layer of peppercorns is way too hot, and blows out the taste of the beef. I’ll cut back to a heavy sprinkling of cracked black pepper.
- Wait – I don’t have any cognac for the cream sauce. That’s OK, the Knob Creek folks left me well stocked. Bourbon cream sauce it is!
- Let’s use the beef juices from the sous vide bag in the sauce. Oh…there’s only a quarter cup of juices at most. Top that off with some chicken stock…and we’re ready!
The roast itself? Oh, my. I’ve rarely cooked beef so perfectly.
Rarely – get it? I’ll be here all week, and don’t forget to tip your waitress.
I always forget how flawlessly pink sous vide beef is until I try it again. And I will try this again. Now…can I fit a ribeye roast in a gallon vacuum bag?
Recipe: Sous Vide New York Strip Roast with Bourbon Cream Pan Sauce
Adapted from: Douglas Baldwin’s Practical Guide to Sous Vide
- The key to a roast is good marbling. I check all the roasts in the case, looking at the edges for little streaks of intramuscular fat, and pick the most marbled one.
- I tried to use a tip from StefanGourmet.com, and pour the liquid in the sous vide bag through a coffee filter to filter out the coagulated proteins…except there wasn’t much liquid in the bag to begin with; maybe 1/4 cup at most. All it did was get the coffee filter wet – the liquid didn’t actually pass through the filter. I wound up pouring the liquid out of the filter and through a fine mesh strainer, then adding chicken stock to get the amount of juices I wanted for the sauce. Next time I’m going to try this tip from FoodNearsVille and wet the coffee filter before straining – it should help the liquid flow. (Or maybe I should have used StefanGourmet’s suggestion of paper towels. I’ll let you know how it turns out.)
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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Click here for my other sous vide recipes.
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