the Breville Test Kitchen

Turbo Eye Fillet

Name: Turbo Eye Fillet
Cook time: 300 s
Total time: 2100 s
Yield: Serves 0
Ingredients: Eye fillet - at least 230g); ¼ tsp coarse salt (per steak); 1 tsp oil (per steak); Neutral flavoured oil - as needed for searing; Sea salt - to serve; Freshly ground black pepper - to serve

Cooking eye fillet sous vide treats this premium cut of beef with the delicate respect it deserves. The lean and tender meat is evenly cooked with Turbo and saves up to half the time, for a melt-in-the-mouth result. A quick sear at the end produces a delicious, caramelised crust. All you need now is a knife and fork!

This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.

35 mins total time

5 mins active time

Easy

Serves 0

Ingredients

Measurements:

Eye fillet
at least 230g)
¼ tsp coarse salt (per steak)
1 tsp oil (per steak)
Neutral flavoured oil
as needed for searing
Sea salt
to serve
Freshly ground black pepper
to serve

Instructions

1Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.
2Place the steak(s) in a microwave-safe, zip-lock freezer bag. Sprinkle with salt and add the oil. If cooking 2 pieces, place flat, in the bag side by side. If cooking more, use multiple bags. 
Tip: You can substitute the oil for any flavoured oil or butter. Also feel free to add your favourite herbs, spices or dry rub.
3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your fillet(s). Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo. 
4When the timer signals that the steak is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steak(s) on a paper towel lined cooling rack set over a tray and pat dry. 
5Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the steak(s) for 30 seconds on each side. Transfer the steak(s) to a cooling rack set over a tray and rest for 1 minute. Repeat as necessary to cook all the steaks. 
Tip: For extra flavour and colour, you can add a knob of butter and baste the steak(s) while searing.
6Transfer to a chopping board or serving plate and sprinkle with sea salt and freshly ground pepper.

Turbo Eye Fillet

35 mins total time

5 mins active time

Easy

Serves 0

Instructions

1Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.

Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.

2Place the steak(s) in a microwave-safe, zip-lock freezer bag. Sprinkle with salt and add the oil. If cooking 2 pieces, place flat, in the bag side by side. If cooking more, use multiple bags. 

Tip: You can substitute the oil for any flavoured oil or butter. Also feel free to add your favourite herbs, spices or dry rub.

3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your fillet(s). Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo. 

4When the timer signals that the steak is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steak(s) on a paper towel lined cooling rack set over a tray and pat dry. 

5Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the steak(s) for 30 seconds on each side. Transfer the steak(s) to a cooling rack set over a tray and rest for 1 minute. Repeat as necessary to cook all the steaks. 

Tip: For extra flavour and colour, you can add a knob of butter and baste the steak(s) while searing.

6Transfer to a chopping board or serving plate and sprinkle with sea salt and freshly ground pepper. 