Fillet Steak
Fillet Steak
Cooking Mode:
Steam
Equipment
- Medium Size Saucepan
- Zip Lock Bag
- Digital Thermometer
- Small Frypan
Ingredients
Ingredients- 150-180gm Beef Eye Fillet
- Salt
- Sprig of Thyme
- Olive Oil
- 50gm Butter
METHOD
Place steak into zip lock bag and season with sea salt add thyme sprigs and a splash of olive oil
In a medium size saucepan 3/4 fill it with water at 52 degrees if it’s to hot add some cold, or to cold add some hot
It’s important you begin with the correct temperature
Seal the zip lock bag and remove as much air as possible. Place the bag in the water bath and place into a pre heated oven
steam setting 52 degrees for 45 mins
Remove the steak from the bag and pan fry over medium high heat in a little olive oil for 1-2 mins, turn over add a knob of butter and pan fry for a further 45 seconds basting the surface of the steak with the melted butter
Serve Immediately
In a medium size saucepan 3/4 fill it with water at 52 degrees if it’s to hot add some cold, or to cold add some hot
It’s important you begin with the correct temperature
Seal the zip lock bag and remove as much air as possible. Place the bag in the water bath and place into a pre heated oven
steam setting 52 degrees for 45 mins
Remove the steak from the bag and pan fry over medium high heat in a little olive oil for 1-2 mins, turn over add a knob of butter and pan fry for a further 45 seconds basting the surface of the steak with the melted butter
Serve Immediately
HINTS & TIPS
Weather you use this method or more traditional methods for cooking your steaks always start at room temperature This is our version of “sous vide” check the video for further information
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