Recipes
Sous-vide eye fillet, cauliflower puree and salad
30 minutes
Preparation time
1 hour, 30 minutes
Cooking time
4 serves
Serves
Ingredients
Sous-vide eye fillet
Salt flakes and pepper, taste
4 eye fillet steaks (200 g each)
½ bunch thyme, roughly chopped
1 tbsp olive oil
Cauliflower puree and salad
1 cauliflower, cut into small florets
2 tbsp extra virgin olive oil
1 tbsp salt flakes, more to taste
50 g butter
100 ml milk
80 g (½ cup) almonds, roasted
35 g (¼ cup) pine nuts, roasted
40 g (¼ cup) currants, soaked overnight in verjuice
½ bunch parsley, chopped
½ bunch mint, chopped
1 lemon, zested
1 tbsp tamarind syrup
Miele accessories
Method
Sous-vide eye fillet
- Season the steaks and place into a large vacuum seal bag with a handful of thyme sprigs. Place in the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3.
- Place the sealed bag onto a rack in the steam oven and Sous-vide at 55°C for 1 hour.
- Preheat a frying pan on high heat, induction setting 8, until very hot.
- Remove the steaks from the vacuum sealed bag and place on a plate lined with paper towel and dry the meat from its cooking juices.
- Oil and season the steaks and place in the frying pan for 20-30 seconds each side, or until you have a nice seared colour.
Cauliflower puree and salad
- Place half of the cauliflower in a bowl and toss with some oil to coat and a generous pinch of salt and place on a universal tray.
- Preheat the oven on Fan Grill at 200°C.
- Place the tray of cauliflower in the oven on shelf level 5 and grill for 10-12 minutes, or until you have a nice golden colour and the cauliflower has softened.
- Place the other half of the cauliflower florets into an unperforated steam tray with the butter, milk and salt and place into the steam oven. Steam at 100°C for 8 minutes.
- Strain the cauliflower, reserving the liquid.
- Place the cauliflower into a blender and blend until a smooth consistency is achieved. If necessary, add more liquid to adjust the consistency. Season to taste with salt.
- In a bowl, combine the grilled cauliflower, nuts, currants, herbs, lemon zest and tamarind. Mix evenly so everything is distributed and season with salt and pepper to taste.
To serve
- Smear or dollop the puree onto a plate, top with some of the cauliflower salad and then the steak on top, sliced or left whole depending on your preference.
Beef sous-vide guide
49°C – Rare
54°C – Medium-rare.
57°C – Medium
63°C – Medium-well
69°C+ – Medium-done
Hints and tips
- Tamarind syrup can be purchased from Middle Eastern supermarkets. If you cannot find it try pomegranate syrup instead.
Applicance Functions
Miele
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