We took a beef flap steak and cooked it sous vide with butter for 24 hours at 55°C. Then we cooled it down and portioned it into smaller pieces, which were sautéed in butter. Once the outside was nicely browned all over, we let it rest in a pan of brown butter seasoned with our homemade fish pepper-yuzu hot sauce. To accompany the meat is a bit of sautéed broccoli rabe, which we dressed with the same flavored brown butter. To add a creamy richness to the dish, we added a touch of our coconut cream cheese, seasoned lightly with fish sauce.
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