Turbo Eye Fillet with Peppercorn Sauce and Air-Fried Garlic Mushrooms

the Breville Test Kitchen

Turbo Eye Fillet with Peppercorn Sauce and Air-Fried Garlic Mushrooms

Name: Turbo Eye Fillet with Peppercorn Sauce and Air-Fried Garlic Mushrooms
Cook time: 1500 s
Total time: 2400 s
Yield: Serves 2
Ingredients: 2 eye fillets - approximately 225g each; ½ tsp Coarse salt; 2 tsp olive oil; 2 tbsp neutral flavoured oil - to sear; 3 tbsp apple cider vinegar; 1 tbsp caster sugar; ¼ tsp Coarse salt; 1 medium eschalot - thinly sliced; 6 chives - cut into 5cm lengths; ¼ cup loosely packed flat-leaf parsley leaves; ¼ cup (60 g) unsalted butter; 2 tbsp olive oil; 400 g mixed mushrooms - trimmed, cut into even-sized pieces; 3 cloves garlic - crushed; ¼ tsp Coarse salt; 1 tsp thyme leaves; 1 tsp fresh lemon juice; 1 tbsp butter; 1 small eschalot - finely chopped; 1 clove garlic - crushed; 1 tbsp coarsely cracked black pepper; 2 tbsp brandy; ⅓ cup (80 ml) beef stock; ⅓ cup (80 ml) thickened cream; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; ½ tsp fresh lemon juice; 1 tbsp finely chopped chives

Foolproof cooking techniques and awesome flavour-pairing coming right at you! Premium eye fillet is prepared effortlessly sous vide, ensuring the lean and tender meat is evenly cooked and Turbo does it up to twice as fast! Paired with a classic peppercorn sauce, garlic mushrooms and zesty pickled eschalot makes for a perfectly prepared classic. Recipe can be easily doubled to serve four.

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

the Joule® Turbo Sous Vide

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40 mins total time

25 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 eye fillets
approximately 225g each
2 tbsp neutral flavoured oil
to sear

For the mushrooms

½ tsp Coarse salt
2 tsp olive oil
¼ tsp Coarse salt
¼ cup (60 g) unsalted butter
2 tbsp olive oil
400 g mixed mushrooms
trimmed, cut into even-sized pieces
¼ tsp Coarse salt
1 tsp thyme leaves

For the pickled eschalot salad

3 tbsp apple cider vinegar
1 tbsp caster sugar
1 medium eschalot
thinly sliced
6 chives
cut into 5cm lengths
¼ cup loosely packed flat-leaf parsley leaves

For the peppercorn sauce

3 cloves garlic
crushed
1 tsp fresh lemon juice
1 tbsp butter
1 small eschalot
finely chopped
1 clove garlic
crushed
1 tbsp coarsely cracked black pepper
2 tbsp brandy
⅓ cup (80 ml) beef stock
⅓ cup (80 ml) thickened cream
1 tsp Dijon mustard
1 tsp Worcestershire sauce
½ tsp fresh lemon juice
1 tbsp finely chopped chives

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 fillets flat, side by side, in a large microwave-safe, zip-lock freezer bag. Sprinkle with salt and add the oil. 
3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your fillets. 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, then continue to the next step. 
4Combine the vinegar, sugar and salt in a small bowl and stir to dissolve. Add the eschalot and stir to coat. Set aside to pickle.
5When approximately 10 minutes remain on the Joule Turbo Sous Vide timer, insert the wire rack into position 4. Place the butter and olive oil in a roasting pan and place in the oven. Set to Air Fry, 200°C, for 8 minutes and press Start.
6Once the oven has preheated, carefully add the mushrooms, garlic, salt and thyme to the hot roasting pan and stir to combine. Cook for 8 minutes, or until the mushrooms are coloured, stirring halfway through cooking.
7When the timer signals that the fillets are done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the fillets on a paper towel lined cooling rack set over a tray and pat dry. 
8Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the fillets for 30 seconds on each side. Transfer to a cooling rack set over a tray and rest for 1 minute. Meanwhile, continue to the next step.
9Carefully wipe out the pan with paper towel. Add the butter and melt over medium heat. Cook the eschalot and garlic for 2 minutes, stirring occasionally, then add the capsicum and brandy. Simmer for 30 seconds, or until reduced by three-quarters. Add the stock and cream and continue cooking, stirring occasionally until reduced by half. Reduce the heat to medium-low, then add the mustard, Worcestershire sauce, lemon juice and chives, stirring to combine. Return the fillets to the pan for 1 minute, turning to coat in the sauce.
Tip: Cognac can be used to replace brandy if you like.
10Drain the pickled eschalot and place it in a small bowl. Add the chives and parsley and stir to combine. Stir the lemon juice through the mushrooms.
Tip: The pickling liquid can be stored in the refrigerator for another use. It goes great in dressings!
11Transfer the fillets to a serving plate and serve with the mushrooms and pickled eschalot salad. Finish with the peppercorn sauce.