Ariete B-Taste - Sous Vide Cooking Recipes - Low-Temperature Cooking
Recipes in this Video
Originating in American steakhouses, Fillet with Green Pepper showcases the rich flavors of beef paired with a creamy pepper sauce. This dish is often served for special occasions or romantic dinners, highlighting the luxury of a perfectly cooked fillet. Its popularity has led to variations worldwide, with different sauces and seasonings enhancing the classic recipe.
Ingredients
- ●beef fillet
- ●green peppercorns
- ●butter
- ●olive oil
- ●garlic
- ●shallots
- ●heavy cream
- ●beef broth
- ●soy sauce
- ●black pepper
- ●salt
- ●parsley
Instructions
- 1Season the beef fillet with salt and black pepper.
- 2Heat olive oil in a skillet over medium-high heat until shimmering.
- 3Add the beef fillet and sear for 4-5 minutes on each side for medium-rare.
- 4Remove the fillet from the skillet and tent with foil to keep warm.
- 5In the same skillet, add butter and melt over medium heat.
- 6Add minced garlic and shallots, sauté until fragrant, about 2 minutes.
- 7Stir in green peppercorns and cook for another minute.
- 8Pour in beef broth and soy sauce, scraping the bottom of the skillet to deglaze.
- 9Reduce the heat to low and stir in heavy cream, cooking until slightly thickened, about 3-4 minutes.
- 10Return the beef fillet to the skillet, spooning sauce over it to coat.
- 11Cook for an additional 1-2 minutes to heat through.
- 12Garnish with chopped parsley before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Also Known As
Peposo is a traditional Tuscan stew that originates from the Chianti region. Known for its robust flavor, it was originally a dish for bricklayers who appreciated its hearty nature. The dish has become a beloved staple, often enjoyed with crusty bread or polenta. Modern variations may include different cuts of meat or additional vegetables, but the essence of the dish remains the same: a slow-cooked, peppery beef stew that warms the soul.
Ingredients
- ●beef chuck
- ●black pepper
- ●garlic
- ●red wine
- ●tomatoes
- ●olive oil
- ●bay leaves
- ●salt
- ●rosemary
- ●onions
- ●carrots
- ●celery
- ●parsley
- ●lemon zest
- ●cinnamon
Instructions
- 1Cut beef into large chunks and season generously with salt and black pepper.
- 2Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- 3Add beef to the pot in batches, browning on all sides for 5-7 minutes per batch.
- 4Remove browned beef and set aside; add chopped onions, carrots, and celery to the pot.
- 5Sauté vegetables until softened, about 5 minutes, scraping up browned bits from the bottom.
- 6Add minced garlic and cook until fragrant, about 1 minute.
- 7Return beef to the pot and pour in red wine, stirring to combine.
- 8Add crushed tomatoes, bay leaves, rosemary, and cinnamon stick; stir well.
- 9Bring to a simmer, then cover and reduce heat to low.
- 10Cook gently for 2-3 hours, stirring occasionally, until beef is tender and sauce thickens.
- 11Taste and adjust seasoning with salt and more black pepper if needed.
- 12Remove bay leaves and cinnamon stick before serving.
- 13Serve hot, garnished with fresh parsley and lemon zest.
Ingredient Alternatives
red wine
Healthier: non-alcoholic red wine
Cheaper: grape juice
Grape juice provides a similar flavor profile without alcohol.
beef chuck
Healthier: lean beef
Cheaper: pork shoulder
Pork shoulder can be more affordable and still tender when braised.
Techniques
Equipment
Also Known As
Mussels, or 'moules,' are a beloved dish in Belgium, often enjoyed with fries in a meal known as 'moules-frites.' This dish reflects the country's rich maritime heritage and is a staple in coastal towns. Traditionally served in a large pot, mussels are steamed with aromatic ingredients, creating a flavorful broth. Today, this dish has gained international popularity, with various preparations found in seafood restaurants around the world.
Ingredients
- ●mussels
- ●white wine
- ●garlic
- ●shallots
- ●parsley
- ●butter
- ●lemon
- ●black pepper
- ●salt
- ●olive oil
- ●bay leaves
- ●thyme
- ●cream
- ●bread
- ●onion
Instructions
- 1Clean mussels under cold water, scrubbing shells and removing beards.
- 2Heat olive oil in a large pot over medium heat until shimmering.
- 3Add chopped shallots and garlic; sauté until translucent, about 2-3 minutes.
- 4Pour in white wine and bring to a simmer.
- 5Add mussels, bay leaves, and thyme; cover pot tightly.
- 6Steam mussels for 5-7 minutes until shells open, discarding any that remain closed.
- 7Stir in butter and chopped parsley; mix until butter is melted.
- 8Squeeze lemon juice over mussels and season with black pepper and salt to taste.
- 9Serve mussels hot, garnished with additional parsley and lemon wedges.
- 10Accompany with crusty bread for dipping in the broth.
Ingredient Alternatives
white wine
Healthier: non-alcoholic wine
Cheaper: chicken broth
Non-alcoholic wine maintains flavor without alcohol.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier with good fats.
cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess.
fresh parsley
Healthier: spinach
Cheaper: dried parsley
Dried parsley is more affordable and has a longer shelf life.
Techniques
Equipment
Also Known As
Ingredients
- ●4 ripe pears
- ●1 cup Vinsanto wine
- ●1/2 cup sugar
- ●1 cinnamon stick
- ●1 tsp vanilla extract
- ●1/4 cup chopped walnuts (optional)
- ●Fresh mint leaves for garnish
Instructions
- 1Peel the pears, leaving the stems intact, and slice a small amount off the bottom to help them stand upright.
- 2In a saucepan, combine the Vinsanto wine, sugar, cinnamon stick, and vanilla extract. Stir over medium heat until the sugar dissolves.
- 3Add the pears to the saucepan, ensuring they are submerged in the liquid. Bring to a gentle simmer.
- 4Cover the saucepan and let the pears poach for about 20-25 minutes, or until they are tender but not falling apart.
- 5Remove the pears from the saucepan and set them aside to cool slightly.
- 6Increase the heat and reduce the poaching liquid until it thickens slightly, about 5-10 minutes.
- 7Serve the pears drizzled with the reduced poaching liquid, topped with chopped walnuts and garnished with fresh mint leaves.
Equipment
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