Roast beef, gravy, rice and broccoli

roastbeef1.jpgMom's famous roast beef and gravy is made from an eye of round beef roast. I happened to have eye of round steaks from my Meat CSA. They're much thinner than a roast, but worked just fine using the sous vide.

Season the beef with salt, pepper, and granulated garlic on both sides.

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Heat a sauté pan. Lightly oil, then sear the steak on both sides. Rapidly chill, vacuum seal, then sous vide for 1 hour at 133°F. Remove from the sous vide and let sit, in the bag, for at least 15 minutes so the juices can re-absorb.

Mix 0.5 oz. of More than Gourmet demi glace gold (beef stock concentrate) with 8 oz. of hot water. Once fully dissolved, add to the pan used to sear the meat. Bring the pan to a boil.

Mix about 1/4 cup of all-purpose flour with 8 oz. of cold water and thoroughly mix. Add the flour-water slurry to the hot pan of stock. Stir constantly for 5 minutes over medium heat. Add more water if the gravy gets too thick. Season with freshly ground pepper and soy sauce.

Perfectly medium rare beef from the sous vide:

roastbeef3.jpgOne serving of very thinly sliced beef (4.1 oz.):

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Served with Liberty School cabernet sauvignon, Paso Robles, California, 2007.