RECIPES
Steak au poivre
By
20 minutes
Preparation Time
60-70 minutes, dependant on degree of doneness for steak.
Cooking Time
2
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INGREDIENTS

2 x 200-250g beef eye fillet steak

8 tsp coarsely ground black pepper

1 tsp sea salt flakes

2 tbs grapeseed oil

2 tbs finely chopped golden shallot

¼ cup brandy

2 tbs beef jus or demi glace

1 tbs pure cream

1-2 tbs unsalted butter

Quality red wine vinegar to taste

METHOD

1. Place beef fillet into a perforated baking tray lined with greaseproof paper, ensure the greaseproof paper comes a little way up the sides.
2. Insert food probe into the centre of one of the beef fillets. Place in the Steam Combination Oven on any shelf position. Select Combination Mode. Select Fan Plus at 60ºC + 60ºC + 100% humidity. 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.
3. When the program and cooking is complete, pat the steaks dry with some paper towel.
4. Heat a pan on medium heat, Induction setting 7. Add oil, allow to heat fro 3-4 minutes. Press black pepper into all surfaces of the steak. Place into the hot pan and seal both sides and around the edges, caramelizing the beef and forming a pepper crust. Allow approx. 3-4 minutes each side.
5. Remove the steaks once sealed and crusted. Reduce the heat to Induction setting 6, in the same pan add the shallot and allow to slightly brown, 1-2 minutes.
6. Deglaze the pan with brandy, add jus and simmer for 1-2 minutes.
7. Add cream and reduce further for 1-2 minutes, until a thick sauce like consistency.
8. Reduce to Induction setting 2, add the butter and emulsify. Season to taste with red wine vinegar.

To serve

1. Place steak on warm serving plates, pour the sauce over each steak and serve with pomme frites, or a traditional frisee aux lardons salade.

Note

  • This is unique way 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 200-250g at a temperature of 60ºC will take 45-50 minutes.

APPLIANCE / FUNCTION

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