2 x 200-250 g beef eye fillet
8 tsp coarsely ground black pepper
1 tsp salt flakes
2 tbsp grapeseed oil
2 tbsp golden shallot, finely chopped
¼ cup brandy
2 tbsp beef jus or demi glace
1 tbsp cream
1-2 tbsp unsalted butter
Red wine vinegar, to taste
- Place beef fillet into an unperforated steam container lined with baking paper.
- Insert the food probe into the centre of one of the beef fillets. Place in the combi steam oven on any shelf position. Select Combi mode: Fan Plus at 60ºC + 60ºC core temperature + 100% moisture.
- When the cooking programme is complete, remove the steaks and pat dry with paper towel.
- Heat a frying pan on medium-high heat, induction setting 7. Add oil, allow to heat for 3-4 minutes.
- Coat the beef with the black pepper. Place into the hot pan and seal both sides and around the edges, caramelizing the beef and forming a pepper crust. Allow approximately 3-4 minutes each side. Remove the steaks once sealed and crusted. Rest in the warming drawer and prepare the sauce.
- Using the same frying pan, reduce the heat to induction setting 6 and add the shallot, allow to slightly brown, 1-2 minutes.
- Deglaze the pan with brandy, add jus and simmer for 1-2 minutes.
- Add cream and reduce further for 1-2 minutes, until a thick sauce like consistency.
- Reduce to induction setting 2, add the butter and emulsify. Season to taste with red wine vinegar.
- Place steak on warm serving plates, pour the sauce over each steak to serve.
Hints and tips
- 60ºC will produce a medium rare steak, alternatively adjust oven temperature and core temperature to individual degree of doneness (55ºC-75ºC). Ensure oven temperature and internal temperature are the same. This is to ensure your steak is evenly cooked through.
- Avoid larger cuts of meat, ensure cooking in the first step with the food probe does not exceed a duration of 2 hours. Steak at around 200-250 g at a temperature of 60ºC will take 30-45 minutes.