Sous Vide Medium Rare Eye Fillet with Garlic and Rosemary

For a mouth watering, perfectly cooked, juicy and flavourful eye fillet, follow these simple steps, serve along side what ever your heart and mouth desires

Author

kayne laughton

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 130F / 54.4C

Ingredients

• 1 Eye Fillet Steak (Any size)
• 1 Tsp Freshly Ground Sea Salt
• 1 Tsp Freshly Ground Pepper
• 1 Tsp Garlic Power
• 1 sprig Rosemary
• 3 whole Garlic gloves (crushed with skin on)
• 50g unsalted butter
• 1 Tbsp Canola Oil

Directions

1. Generously coat the eye fillet evenly with salt, pepper and garlic powder
2. Place Eye Fillet into a vacuum or snap lock bag with Garlic Cloves, Rosemary and remove all air out either using a vacuum sealer or the water immersion method
3. Drop sealed eye fillet within its bag into the Sous Vide bath water and allow to cook for 2 hours
4. Once the eye fillets have reached the 2 hour mark, remove from the water bath and remove the steak gently out of the bag and place steak onto a paper towel lined plate and carefully dab the outer edges dry, set the rosemary and garlic to the side to go in the pan the same time as the steak and butter

Finishing Steps

1. Heat canola on high in a heavy cast iron pan on your hottest burner until it just starts to shimmer and smoke
2. Drop in the butter, rosemary and garlic and allow butter to fully melt before adding steak
3. Add steak and immediate start basting the steak with the melted butter for 30 seconds, then turn over and repeat the process
4. Once both sides have been in he pan for a total of 1 minute, quickly sear the sides for 5-10 seconds then remove and put onto a plate and top with the rosemary and garlic and melted butter
5. Remove steak from the plate when ready to eat and enjoy