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ChefSteps

This meal starts with a decadent sauce—beefy, buttery, and full of umami—that we pair with a New York strip cooked rare, steak fries, and a wedge salad. Red wine demi-glace is a traditional French sauce, full-bodied with beef stock, butter, shallots, tomato paste, and red wine reduced by more than half in volume, then simmered with all of this to make a hearty sauce you want to slurp. Simply put the protein—in this case, steak—into a bag with this sauce and sous vide it. This is a fully flavored weeknight meal, satisfying without requiring much work from you.