We’re Impressed! These Sous Vide Basil and Neopolitan Tri-Tip Steaks leave a lasting impression on everyone’s palate in our kitchen. We love the added slight spicy and sweet from Il Fusti Basil Olive Oil to the already savory taste. This is a must-have for our next family dinner!
1 Large Tri-tip steak (or another cut that you prefer)
4 Tablespoon of Il Fusti Basil Olive Oil
60 ml Il Fusti Traditional Balsamic Vinegar
2 pats of butter
1 teaspoon of Truffle Salt (or your preference)
Generously drizzle 2 tablespoons of Il Fusti Basil Olive Oil onto the raw steak and massage it into the meat.
Take the Il Fusti Traditional Balsamic Vinegar and do the same.
- Place the meat into your vacuum bag and add a couple of pats of butter.
- Vacuum-seal the meat and place it into your sous vide machine.
- Allow it to cook in the sous vide for several hours. Once cooked, remove the meat from the sous vide.
Drizzle the remaining Il Fusti Basil Olive Oil into a heated pan on the stove and sear the meat. Sprinkle with truffle salt and allow the meat to stand for 5 minutes.
- Slice the meat and serve.
This recipe was adapted and sourced directly from DolivoTastingBar.com