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

Ingredients

• Eye fillet steak
• Iodised salt
• Black pepper
• Leftover lentils à la dijonnaise
• Broccolini
• Olive oil

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

• With low heat, warm the leftover lentils in a skillet with the lid.

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.