When Clayton told me he’d be coming over to Amsterdam for a vacation, I thought it would be nice to cook dinner for him and his friend Paul.
Clayton is one of the founding fathers of the International Shanghai Chicken Project. I know he’s very interested in sous-vide, so I picked some nice sous-vide dishes. I prepared sous-vide sea bass with crispy skin, sous-vide chicken ravioli, sous-vide wagyu flank steak with tian provençal as a side. To include something Dutch, I ended with an apricot vlaai (tart from Limburg).
This post is about the wagyu flank steak sous-vide. The meat turned out very tender and flavorful, a perfect showcase of how good sous-vide beef can be. I may have convinced Clayton to get his own sous-vide cooker
4 wagyu flank steaks, about 100 grams (3.5 oz) each
salt and freshly ground black pepper
500 ml (2 cups) beef stock, reduced to 4 Tbsp
80 ml (1/3 cup) full-bodied red wine
2 Tbsp clarified butter