Food

Sure - it wasn't too tricky....

Steak...

1. Pat Steak Dry and season with lots of salt and peps and pop a sprig of thyme and sprig of rosemary on top.
   
2. Wrap steak in cling film tightly and pop into good quality re-sealable sandwich bag.
   
3. Remove Air from Zip Lock by dunking whole thing in water up to the lip, then seal so as vacuum packed as it can be!
   
4. In a big pot (or better, something with insulated walls) heat water to 130F. Once you've reached target temp, drop in bag with steak... I wedged in a cheap wooden spatula to keep them submerged.
   
5. How long you leave it in there for is up to you, I think mine were in about 2 hours in total while I pottered about and played with my cat. Just keep checking back to ensure water hasnt dropped in temp (mine sat between 135f and 125f, depending on when i'd added the water... I think you want somewhere between 127 and 130 for medium rare... btw using F as more accurate)
   
6. Remove from bags/cling film and pat dry...
   
7. Into a screaming hot pan with a little oil, quickly sear the sides... I did consider using a blow torch to really get the sear going...
   
8. Rest for 2 or 3 minutes (you shouldnt need as long as a normal steak).
   
   

Other stuff was simple...

Red Wine Sauce / Shallots

1. Add whatever bones you've taken out of the steak to a pan with a little olive oil and brown as much of the meat thats on there as you can.
   
2. While you're doing this quickly steam the shallots until tender.
   
3. Turn down heat in meat pan and add a generous knob of butter and tender halved shallots, keep an eye on them until they start to brown up and get caramelised.
   
4. Pour in a couple of glugs of Balsamic Vinegar, (White Wine Vinegar and sugar) and let the shallots get sticky.
   
5. Pour in a large glass of Red Wine and add a glove of garlic and a sprig of Rosemary. Let the wine bubble 'til reduced to 1/3 of original volume.
   
6. Strain Sauce into seperate pan, add shallots to small baking tray and bang in a low oven to roast a little.
   
7. To stock pan - add in stock (i used chicken, beef would be better, probably) - about 300/400ml. Again let it reduce down to 1/3 of original volume.
   
8. Whisk in butter and check seasoning before serving.
   
   

Potatoes were just new potatoes, steamed, then crushed in a pan with some slowly sauteed minced garlic, finished with a little parsley and S&P.