Make This: Sous Vide Egg with Beef Fat and Ribeye Cap Confit

In conjunction with Westholme's A Cut Of Freedom campaign, chef-owner Shaun Gian of Steakville shares his recipe for Beef Graisse Scented 64°C Sous Vide Egg with Westholme Ribeye Cap Confit, where the richness of wagyu fat and ribeye cap (an exceptionally buttery, marbled piece of meat that, together with the ribeye steak, make up the prime rib) gets tempered by the mildness of a wobbly sous-vide egg; and rounded out with savoury herbs.

Make This: Sous Vide Egg with Beef Fat and Ribeye Cap Confit

Beef Graisse Scented 64°C Sous Vide Egg with Westholme Ribeye Cap Confit

Serves: 8 | Level: intermediate

Cook Time: 3 hour 30 mins, 20 mins for prep

Sous vide eggs

  • 8 eggs

Sous vide eggs at 64°C for 45 minutes.

Ribeye Cap confit

  • 400g Westholme Ribeye Cap
  • 100g Beef fat
  • 20g Garlic
  • 20g Thyme
  • 20g Rosemary
  • 20g Shallots
  • Salt, to taste
  • Black peppercorns, to taste

Cut Westholme Ribeye Cap into cubes, then marinate in garlic, thyme, shallots, rosemary, and salt and freshly cracked black peppercorns to taste.

Confit Westholme Ribeye Cap cubes in beef fat for 2 hours 30 minutes at 52°C.

Reserve beef fat (beef graisse) for plating.

Sear Westholme Ribeye Cap cubes with a blowtorch before serving.

Crispy beef fat

  • Beef fat
  • Olive Oil
  • Butter

Render beef fat with olive oil and butter and fry until crispy, then cut into small pieces.

To assemble

Carefully place sous vide eggs individually into 8 wine glasses, then add beef cubes, 1 tsp of beef graisse oil, and crispy beef fat. Garnish with thyme.

More Beefy Goodness

From 1 November to 30 November, restaurants all over Singapore will be participating in Westholme's A Cut of Freedom campaign, which champions alternative cuts of Westholme beef beyond your usual sirloin and ribeye. Expand your knowledge of all parts of the cow with cuts like oyster blade, rib intercostals, and even beef tongue at these restaurants.

#01-56 Sunshine Plaza, 91 Bencoolen Street, Singapore 189652. Tel: +65 9233 5142
3-course menu ($58+/person)
• Beef Graisse Scented 64° SV Egg w Westholme Ribeye Cap Confit
• Gateaux of Westholme Ribeye Cap
• Flamed Westholme’s Deckle Steak

#01-02 115 Amoy Street Singapore 069935. Tel: +65 6235 4990
3-course menu ($90++/person)
• Westholme Ox Tongue with eggplant escabeche, Parmesan biscuit, horseradish and
• Charcoal-grilled Westholme Hanger Steak with chimichurri sauce (smaller 200g serving)
• Dessert

Block 17A Dempsey Road Singapore 249676. Tel: +65 1800 304 2288
À la carte dish
• Westholme Intercostal Rib Rendang with serunding and turmeric leaf ($32++)

Common Man Stan
11 Stanley Street, Singapore 068730. Tel: +65 6877 4855

Westholme Brisket and Tri-tip with celeriac and black garlic purée, pickled onions
and mustard sauce ($32++)

16 Jiak Chuan Road, Singapore 089267. Tel: +65 6222 1616

‘Aburi’ Westholme Oyster Blade with micro Thai salad and crispy beef ($22++)

Tower 1 Marina Bay Financial Centre, 8 Marina Boulevard, Singapore 018981. Tel: +65 6834 3133

Westholme Tri-tip with pepper and malt crust, grilled qing long cai, and chilli and
lime dressing ($25++)

#01-79/80 Millenia Walk, 9 Raffles Boulevard, Singapore 039596. Tel: +65 6493 2997

Grilled Westholme Striploin MBS6-7+ with Asian chimichurri, Manjimup truffle
cream, bone marrow jus and caramelised banana shallots ($58++)

2-course menu ($18.90++/person)
Appetiser of the week
Smoked Westholme Navel End Brisket MBS3-5 Pastrami with brioche, pickled jalapeño and smoked cheddar
Black coffee or tea

Salt grill & Sky bar
#55-01 ION Orchard, 2 Orchard Turn, Singapore 238801. Tel: +65 6592 5118

Westholme Grilled Sirloin MBS 3-5 with glazed Westholme Cheek, salt-baked
carrot and black truffle tarragon ($88++)

Salted & Hung
12 Purvis Street, Singapore 188591, Tel: +65 6358 3130.

Westholme & Carrots ($68++)