Sous vide eye fillet with lentils à la dijonnaise


I’ve got leftover lentils from last night and steak plus some broccolini—a pretty nice Sunday dinner on a long weekend.

Sous vide eye fillet steak with mashed lentils à la dijonnaise and broccolini

Ingredients

  • Eye fillet steak
  • Iodised salt
  • Black pepper
  • Leftover lentils à la dijonnaise
  • Broccolini
  • Olive oil
Tied up eye fillet steak after cooking sous vide (under pressure)

Instructions

Steak

  • Tie the eye fillet with cooks string.
  • Season the steak with salt and pepper.
  • Seal the steak in a vacuum bag.
  • Cook sous vide (under vacuum) for 2 hours at 55 °C.
  • When finished, remove the steak from the vacuum bag and dry the surfaces with absorbent kitchen paper.
  • Sear the steak in a hot cast-iron skillet using high vapour point oil like Queensland nut oil or rice bran oil.
  • Add a nudge of butter to the skillet and spoon the melting butter over the steak.
  • Allow the steak to rest and then slice thinly with a sharp knife.

Broccolini

  • Wash the broccolini in water and then rub olive oil on the heads.
  • Season the broccolini with salt and then cook in an oven at 200 °C for about 20 minutes.

Leftover lentils à la dijonnaise

Plating up

  • Spoon the lentils onto a dinner plate which has been warming on the water bath.
  • Transfer slices of steak over the lentils and spoon burnt butter over the steak.
  • Place the broccolini next to the steak and lentils.
Sous vide eye fillet steak with mashed lentils à la dijonnaise and broccolini

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, and Babylon 5.

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