Sous Vide London Broil w/ Red Wine🍷 Reduction

Sous vide looks intimidating but it’s actually very simple and the easiest way to achieve a perfect medium rare without worrying about overcooking. It takes a cheaper cut of meat and makes it tender. Plus, the red wine reduction is just 👌🏼

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Ingredients:

1 lb London broil, about 1.5 inch thick

Salt

Pepper

Prepared horseradish (optional)

Olive oil

2 shallots, minced

4 cloves garlic, minced

1 cup red wine

1/3 cup chicken broth

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Directions:

Pat your meat dry with a paper towel. Season with salt and pepper and spread about 1 tbsp horseradish on both sides. Place into a vacuum sealed bag or a freezer ziplock with a couple tbsp of olive oil. Cook at 135 for 5 hours in the Sous vide.

After the 5 hours, place into a bowl of ice water to shock the meat and stop the cooking. Once cool, remove from the bag and pat dry with paper towels.

Heat a frying pan or cast iron skillet to high heat. Add in a bit of olive oil. Place in the meat, and sear each side until golden brown, about 1 minute per side.

Lower the what time medium high, add in the shallots. Sauté until soft and golden brown, about 3-5 minutes. Add in the garlic and cook for 1 minute longer. Add in the red wine, bring to a simmer and then add in the chicken broth, salt and pepper to taste. Allow to simmer and reduce by half, until thick and sticky.

Cut your meat against the grain, serve with the reduction and enjoy!