Sous vide steak with prawns. Yummy Lummy Reef and Beef.

Posted by Gary
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Sous vide steak with prawns. Yummy Lummy Reef and Beef.

Dedicated to a dear friend who was telling me about some cooked prawns she had purchased recently from Coles

On Thursday night dinner was some sous vide porterhouse steak I’d cooked on Sunday along with a nice two mustard butter sauce. I was chatting on Messenger with a friend and she mentioned she got a good deal on some cooked prawns from Coles. My mind went to Reef and Beef, Surf and Turf.

When I hear the words “Reef and Beef” or “Surf and Turf”, I think about carpet bag steak or prawns sitting on top of a nice steak. Better yet, a sliced Moreton Bay Bug tail sitting atop some sliced sous vide porterhouse or rib fillet steak.

This dinner is pretty simple albeit, I’m using an expensive precision cooker (water heater and recirculator) plus a dedicated water bath. The unit I use is an Anova Culinary Precision Cooker. The steak has been halved so I can eat the other half during the week.

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I bought all the ingredients from Coles. No, Yummy Lummy is not sponsored by anyone.

Recipe

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Sous vide steak and prawns in a 2 mustard butter sauce
Prep Time
5 mins
Cook Time
1 hr
Faffing
10 mins
Total Time
1 hr 5 mins
 
Sous vide steak and prawns in a 2 mustard butter sauce. Yummy Lummy’s “Reef and Beef” or “Surf and Turf”.
Course: Main Course
Cuisine: Australian
Keyword: Mustard butter suace, Porterhouse steak, Prawns, Quinoa rice, Scallops, Sous vide
Servings: 1 Human Macrophage
Calories: 500 kcal
Author: Gary
Ingredients
Meaty fleshy bits
  • Porterhouse or ribeye fillet steak
  • Cooked prawns
  • Scallops the seafood kind, not the potato kind
Mustard butter sauce
  • Dijon mustard
  • Wholegrain mustard
  • Butter
Quinoa Rice
  • Red quinoa
  • Rice
Instructions
Meaty Fleshy bits
  1. Remove the steak from its packaging
  2. Season your meat with iodised salt
  3. Place your meat in a vacuum bag, suck out the air and seal the bag
  4. Turn on your precision cooker in a water bath and set the temperature for 55 °C (131 °F) and the timer for 90 minutes.
  5. When the water bath reaches the set temperature, submerge your vacuum sealed meat and allow your meat to cook.
  6. At the end of the cooking time, remove the vacuum sealed meat and put the bag into the refrigerator for 30 minutes.
  7. After 30 minutes turn on a hob and get a frypan nice and hot
  8. Remove the bag from the refrigerator and remove your meat from the bag and pat your meat dry
  9. Add a splash of high vapour point oil into the palm of one hand and rub your hands together and then rub your meat with your oily hands
  10. Gently place your meat in the hot frypan and sear your meat on all sides
  11. Once your meat is seared, remove it from the frypan and allow it to rest on a cutting board
  12. While your meat is resting, take the cooked prawns from the refrigerator and flash fry to warm them through
  13. If you want you can remove the alimentary canal but life’s too short for that in my opinion and I don’t mind knowing that I’m eating prawn shit with my meal, I mean it’s been boiled so I’m not going to get an infection
  14. Flash fry the scallops and be careful not to overcook them, it’s a crime to overcook scallops
  15. Slice your meat and set on a plate
  16. Set the prawns and scallops on and around the meat
Mustard butter sauce
  1. Get your butter to room temperature while your meat is cooking in the water bath
  2. While your meat is resting, melt your butter with microwave radiation or if your eschew the value and convenience of microwaves, melt your butter in a small saucepan or put it in a bag and put it in your pocket in your trousers (this method will take longer than using microwave radiation and longer than using a more intense heat source like fire)
  3. Once your butter is melted add a teaspoon of Dijon mustard and a teaspoon of Wholegrain mustard
  4. At this point, if you’re wondering, could you use other forms of mustard, sure, use whatever takes your fancy
  5. Mix the melted butter and mustards with a spoon or your finger or any other suitable tool
  6. I suggest a spoon because once you’ve plated up your meat and prawns you’ll want to use a spoon to artistically apply the 2 mustard butter sauce to your meats
Quinoa rice
  1. I used leftover quinoa rice but you could do this when your meat is being cooked in the water bath
  2. Put ½ cup of quinoa and ½ cup of rice into a pressure cooker vessel
  3. Add four cups of vegetable stock
  4. Cook using steam under pressure for 20 minutes
  5. Remove the quinoa rice and keep it warm
  6. If there’s too much aliquot what you need and put the rest immediately into the refrigerator
Plating up bit
  1. On a plate I’d add the quinoa rice and mould it however you like
  2. On top of the quinoa rice add the slices of steak exposing the lovely pink moist folds of flesh
  3. On top of the line of meat add the sliced prawn meat
  4. You can add some vegetable matter at this stage or if you prefer not to, don’t worry, do whatever takes your fancy, I mean life is meant to be about what makes you happy right
  5. With a spoon, spoon over the steak and prawn flesh the 2 mustard butter sauce
  6. Add as much of the 2 mustard butter sauce as you want
  7. If you want you could impregnate the quinoa rice with some 2 mustard butter sauce too
Blogging bit
  1. Shoot a photograph and a short video because Google now wants video on recipe cards.
  2. Eat the meal.
  3. Wash the dishes (hint, wash as you cook, it makes life easier).
  4. Write the recipe.
  5. Write the blog post.
  6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

Recipe Video

Recipe Notes

Disclaimer

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one image and then scroll through the photographs.

  • Coles Graze Porterhouse steak 0.192 kilograms $6.91
  • Coles Graze Porterhouse steak
  • Anova Culinary Precision Cooker
  • Yummy Lummy Reef and Beef 🐄 Steak 🥩 prawns 🦐 and scallops Sous vide steak and seared scallops. Served with quinoa rice 🍚 #YummyLummy #foodphotography #hypop #foldio #sousvide #steak #prawns #scallops

Questions and answers

What’s with the mustard lately?

A couple of weeks ago I was in Brisbane and Mum cooked a chicken wrapped in filo pastry dish and the mustard she used with the chicken just really accentuated the meal. It’s like, I know I like mustard, so why don’t I use it more often.

I’ve been using a lot of mustard lately. Check out these photographs of meals I’ve been cooking.

  • Oven-baked two-mustard flavoured cheesy salmon pastry parcel. Served with broccoli. Cooked at 250 °C (480 °F) for 25 minutes. #yummylummy #foodphotography #foldio #hypop #salmon #cooncheese #mustard
  • Oven-baked two-mustard flavoured cheesy salmon pastry parcel. Served with broccoli. Cooked at 250 °C (480 °F) for 25 minutes. #yummylummy #foodphotography #foldio #hypop #salmon #cooncheese #mustard
  • Two-mustard flavoured salmon and Udon noodles. Served with broccoli and chilli 🌶 Udon noodles, cauliflower, and broccoli in boiling water for 6 minutes before being stir-fried with chunks of raw salmon and dollops of Dijon and Wholegrain seed mustard. #yummylummy #foodphotography #foldio #hypop #salmon #mustard #udonnoodles
  • Two-mustard flavoured salmon and Udon noodles. Served with broccoli and chilli 🌶 Udon noodles, cauliflower, and broccoli in boiling water for 6 minutes before being stir-fried with chunks of raw salmon and dollops of Dijon and Wholegrain seed mustard. #yummylummy #foodphotography #foldio #hypop #salmon #mustard #udonnoodles
  • Yummy Lummy’s curry puff. Super spicy 🌶 cheesy curry corned beef 🐄 in puff pastry served with steamed cauliflower and broccoli 🥦 Tinned corned beef sautéed with curry powder and chilli flakes. Cooled and then wrapped in puff pastry with Coon cheese and baked for 20 minutes at 200 °C (400 °F). #yummylummy #foodphotography #foldio #hypop #cornedbeef #cooncheese
  • Yummy Lummy’s curry puff. Super spicy 🌶 cheesy curry corned beef 🐄 in puff pastry served with steamed cauliflower and broccoli 🥦 Tinned corned beef sautéed with curry powder and chilli flakes. Cooled and then wrapped in puff pastry with Coon cheese and baked for 20 minutes at 200 °C (400 °F). #yummylummy #foodphotography #foldio #hypop #cornedbeef #cooncheese
  • Yummy Lummy’s curry puff. Super spicy 🌶 cheesy curry corned beef 🐄 in puff pastry served with steamed cauliflower and broccoli 🥦 Tinned corned beef sautéed with curry powder and chilli flakes. Cooled and then wrapped in puff pastry with Coon cheese and baked for 20 minutes at 200 °C (400 °F). #yummylummy #foodphotography #foldio #hypop #cornedbeef #cooncheese
  • Leftover sous vide steak 🥩 with 2 mustards in butter with tomato 🍅 and avocado 🥑 The steak was cooked at 55 °C for 1 hour. The steak was seared in a hot frypan. #YummyLummy #foodphotography #hypop #foldio #sousvide #steak
  • Leftover sous vide steak 🥩 with 2 mustards in butter with tomato 🍅 and avocado 🥑 The steak was cooked at 55 °C for 1 hour. The steak was seared in a hot frypan. #YummyLummy #foodphotography #hypop #foldio #sousvide #steak
  • The steak was cooked at 55 °C for 1 hour. The salad has Feta cheese, Avocado, Bird’s eye chillies 🌶 Fennel, Spring onion, Red onion, Lime, Lime juice, Dijon mustard, EVOO, and Parsley. #YummyLummy #foodphotography #hypop #foldio #salad #leftovers #sousvide #steak
  • The steak was cooked at 55 °C for 1 hour. The salad has Feta cheese, Avocado, Bird’s eye chillies 🌶 Fennel, Spring onion, Red onion, Lime, Lime juice, Dijon mustard, EVOO, and Parsley. #YummyLummy #foodphotography #hypop #foldio #salad #leftovers #sousvide #steak

I think next time I may use some horseradish cream too.

How does quinoa rice fit with “Reef and Beef” or “Surf and Turf”?

Well I could have steamed some vegetables or boiled a spud and made potato mash, but I had leftover quinoa rice to use.

Surely prawns aren’t a reef or surf animal?

Okay, the need for rhyming words outweighs the ecological truth. I mean, I’ve seen dolphins surf. But dolphin flesh and blubber along with some horse meat would not go down well. Highly inappropriate. Evil. I say horse meat because when I hear the word ‘turf’ as a noun, I think of racehorses. When I use ‘turf’ as a verb, I usually think about being a resident in a hospital, but that’s another story.

I think if I had used a lobster tail, then “Reef and Beef” would be fine, but alas, I was looking for cheap prawn meat. You know prawns, the insects of the sea…

For friends from the USA, prawns are what you call shrimp.

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Final thoughts

  • Do you like putting mustard on your meat?
  • What’s your ideal “Reef and Beef” or “Surf and Turf” meal?
  • Do you like to stir things with a finger (your own or someone else’s) or a spoon?

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19 Responses

  1. This recipe made me crave for some shrimps. Love the combinations of shrimps, scallops and the steak!. A plate full of flavors I must say. thank you for sharing this one.

    Reply

    1. Thanks Karen, I learnt the trick to cool down the meat when doing duck breast. It means I can get a good sear without cooking the meat further.

      Reply

    1. Growing up in Brisbane, a carpetbag steak was relatively common to see on menus in restaurants. I’m not sure that I’d go for one these days given I’d much prefer to eat raw oysters. I think an extravagant Reef and Beef option would be a Wagyu with Moreton Bay bug tail with a nice béarnaise sauce.

      Reply

  5. Another yummy dish! I love mustard too and have been using it more lately. I love that feeling you get in your sinuses when you use a little too much of it.

    Reply

    1. That’s exactly it Emma. The clearing feeling as you breathe in after a nice mouthfull with a nice tangy mustard.

      Reply

  7. You definitely like to cook and enjoy your dishes. Such descriptors are enticing. Very thorough, too. Catching up on posts today and wanted to let you know I stopped by.

    Reply

  8. ‘rub your hands together and then rub your meat with your oily hands’ I like how you are very precise and honest with your recipes, Gaz. This one looks very good, meat dominates but a good side of veggies.

    I don’t mind mustard on meat. It gives the meat a kick especially if the meat is a tad dry. For a surf and turf meal I like prawn or lobster. Calamari too.

    Reply

    1. Thanks, Mabel. I figure I should just write it how it happens 😃
      I feel so full. I may not eat tomorrow, although I get a free cake with my coffee card tomorrow 😂

      Reply

      1. Writing it how it happens make the recipes all the more real and down to earth. I am sure come tomorrow you will have room for more 😀

        Reply

        1. It also makes it easier to write 😃
          I will get up early and go for a walk to fit in a nice piece of cake.

          Reply

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