Sous-vide Steak with Creamy Lemon Sauce

Steamed Vegetables

• 20 oz water
• 10 oz baby red potatoes quartered
• 8 oz asparagus trimmed

Sous-vide Steaks

• 2 New York strip steaks (1 in. thick, approx. 8 oz ea.)
  o 2 filet mignons (1 in. thick, approx. 8 oz ea.)
• 2 tsp extra virgin olive oil
• ½ tsp salt to taste
• ¼ tsp ground black pepper to taste
• 4 slices lemon sliced in rounds, divided
• 2 garlic cloves crushed, divided
• 4 sprigs thyme divided, plus extra to garnish
• 2 sprigs rosemary divided
• 65 oz water to fully submerge bags (not higher than the max. fill level)
• 1 oz lemon juice
• 2 tbsp vegetable oil divided
• 2 tbsp unsalted butter divided

Creamy Lemon Sauce

• 2 oz shallots halved
• 2 oz white wine
• ½ oz lemon juice
• 7 oz unsalted butter cut into pieces
• 2 egg yolks from large eggs
• ½ tsp salt to taste
• 1 pinch ground black pepper