Sous Vide steak juice for sauce

After collecting the juice from the pouches of three finished steaks cooked sous vide, I plant on using them in the pan that I seared the steaks in thinking that I'd get a great sauce. After heating in the pan, it simply curdled. I'd like to use the juice if possible.

Thoughts? Solutions?

Cheers,

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Comments

Johan_Edstrom_5586

You want to remove solids, add more liquid and to be quite honest it usually doesn't make the greatest of pan sauces.

I prefer making stock or demi in advance.

tshewman

If using after searing (while steaks are resting) you may also be somewhat limited on time. As @Johan mentioned, purifying will be important and you may want to have additional glaze (a.g. a red wine glaze) prepared in advance to marry with the steak jus. However, that may dampen/dilute the flavor of the glaze. Another option is to use the juice (with wine and herbs, or a bbq sauce for example) and cook mushrooms etc in the juice to help with marrying the components.

mike.minasian

I had some great success with this doing my first sous vide steak. I made a quick pan sauce by frying some minced shallots in the fat left in the pan after the final sear. I dumped in the bag juices and reduced slightly. I then added some brandy, quick flambe, and then a touch of cream to finish. Didn't make a ton of sauce but enough for a drizzle over the one steak I made.

com-chefsteps

What's curdling is myosin, which is coagulating when you heat it. You can strain it out post-curdle, or add some other ingredient like cream to mask it.