Sous Vide Ribeye With Fig Reduction
photo by POV_Italian_Cooking
- Ready In:
- 1hr 30mins
- 1 lb rib eye
- 1⁄2 cup balsamic vinegar
- 1 cup chianti wine
- 1 lb fresh fig
- 1 tablespoon butter
- 1 garlic clove
- Watch video at https://youtu.be/uH2QSPnwN3k to see how this dish is made.
- prepare sous vide by warming water to 135 degrees.
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RECIPE SUBMITTED BY
Point of View (POV) Italian Cooking was created for anyone who wants to learn how to cook, learn new techniques, or just laugh along with me while I cook. All videos are filmed by a home cook and shared on YouTube for all to enjoy.