Orange Danish Sous Vide Steak

Steps

How to make it

Prep 20 min · Cook 18 min

1. Arrange 2 orange Danish pastries on a baking sheet; bake at 180°C / 350°F 3–5 minutes until crisp outside and soft inside; portion 2 tbsp honey mustard into a small bowl.
2. Pat dry 220 g sous-vide steak with paper towels; sprinkle 1/6 tsp sea salt and a little cracked black pepper; heat a skillet over high with 1/2 tbsp olive oil; sear 1–1.5 minutes per side until charred outside; rest 3 minutes and slice.
3. In another skillet, fry 250 g potatoes over medium until golden and crisp; keep warm.
4. Heat a skillet over medium with a little butter; crack in 2 eggs; cover and fry 2–3 minutes until whites set and yolks runny (sunny-side up); keep warm.
5. On a large plate, arrange toasted orange Danish, sliced steak, fried potatoes, and 2 sunny-side-up eggs.
6. Drizzle 2 tbsp honey mustard over the steak and eggs, then 1 tbsp olive oil; sprinkle 1/3 tsp sea salt and 1/4 tsp cracked black pepper.
7. Check the sauce is evenly distributed; serve hot.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins