The wonderful thing about sous vide is that it does more than cook (or chill); it can also be your go-to machine for pasteurization.
When you’re expecting, immune compromised, or just don’t enjoy eating things like raw meat, use Nomiku to pasteurize the meat and cook your proteins ever so slightly so you can still enjoy the same experience of eating it raw!
This recipe below is a great example. It’s something we thought up for a lunch guest of ours at Nomiku HQ who was pregnant.
Sous Vide Steak Tartare
Cook time: Steak sous vide 3 hours, eggs sous vide 2 hours.
3 medium oil-packed anchovy fillets, cooked, rinsed, and minced
2 teaspoons brined capers, drained and rinsed
3 teaspoons Dijon mustard
2 large egg yolks
10 ounces USDA prime beef tenderloin
2 tablespoons finely chopped red onion
3 tablespoons finely chopped Italian parsley leaves
4 teaspoons olive oil
3 dashes hot sauce (we use Sriracha)
8 dashes Worcestershire sauce
1. Set your Nomiku water bath to 85ºC.
2. Dip the vacuum-sealed tenderloin in the bath for 1 minute (this completely pasteurizes the outside of the meat).
3. Set Nomiku down to 55ºC, be careful the water is hot, to quicken the process remove hot water with a mug and add cool water. Sous vide the tenderloin for 3 hours. (Core temp must reach 55ºC for at least 120 minutes).
4. Take the tenderloin out of the bath and set Nomiku back to 85ºC and cook it again for 1 minute. Remove from water and put vacuum sealed tenderloin in ice water bath for 30 minutes and then move to the fridge for storage while pasteurizing eggs. Can store steak up to one week.
5. To pasteurize eggs; set Nomiku to 57ºC and cook eggs for 2 hours.
6. Chill eggs (still in the shell) for half an hour in an ice bath.
7. Now that both proteins are pasteurized assembly can begin. The quick dipping into the hotter water bath renders a tough outer layer of meat on the tenderloin that must be removed (about a 5% weight loss in meat). The meat is sterile and pasteurized within, so keep the knife and cutting board super clean.
8. Mince the tenderloin and combine with all the ingredients using a fork inside a bigger bowl comfortable for mixing.
9. Season to taste with salt and pepper.
10. Plate steak tartare, if egg is desired, make an indent in the middle of the tartare with a spoon and place pasteurized egg yolk. Serve immediately–goes great with crackers, toast, or fries.