Fillet steak and kale slaw

Dear Reader,

If you follow Yummy Lummy, you’ll know I’ve started the CSIRO Total Wellness Diet.

Tonight, I’m enjoying fillet steak and kale slaw.

I prepared tonight’s steak last night by bulk cooking four steaks in a water bath for 2 hours at 52 °C.



  • Fillet steak (100 g)
  • Hoisin sauce (20 g)
  • Pre-mixed kale slaw (70 g)
  • Tomato (105 g)
  • Light mayonnaise (20 g)


  1. Coat the steak with the hoisin sauce and put it into a vacuum bag.
  2. Vacuum seal the bag.
  3. Cook the steak for 2 hours at 52 °C.
  4. Remove the steak from the bag and dry the surface of the meat.
  5. Sear the steak quickly in a ripping hot pan.
  6. Put the kale slaw into a bowl with the tomato which as been quartered.
  7. Toss the salad with the mayonnaise.
  8. Serve the steak and salad on a dinner plate.
  9. Give thanks to the Lord.
  10. Eat with a knife and fork.

Nutrition facts

1.7 Meat and Protein, 0.1 Bread and Cereals, 0.6 Vegetables, 0.1 Dairy, 0.2 Healthy Fats and Oils, 0.1 Indulgences, 1293 kilojoules, 38 g protein, 6 g fibre, 13 g carbohydrates







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