I’ve got leftover lentils from last night and steak plus some broccolini—a pretty nice Sunday dinner on a long weekend.
- Eye fillet steak
- Iodised salt
- Black pepper
- Leftover lentils à la dijonnaise
- Olive oil
- 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.
- 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.
- 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.