Turbo Ribeye with Blue Cheese Butter, Green Beans and Walnut Dressing

the Breville Test Kitchen

Turbo Ribeye with Blue Cheese Butter, Green Beans and Walnut Dressing

Name: Turbo Ribeye with Blue Cheese Butter, Green Beans and Walnut Dressing
Cook time: 900 s
Total time: 2100 s
Yield: Serves 2
Ingredients: 2 beef ribeye steaks - approx. 300g each; ½ tsp Coarse salt; 2 tsp oil; 2 tbsp neutral flavoured oil - to sear; 115g unsalted butter - chopped, at room temperature; 115 g strong blue cheese - crumbled; ½ tsp Coarse salt; ⅓ cup (35 g) walnuts; 1 tsp oil; ¼ tsp Coarse salt; 1 small eschalot - finely chopped; 1 tbsp sherry vinegar; 1 tbsp Dijon mustard; 1 tbsp honey; 1 tbsp extra-virgin olive oil; ¼ tsp Coarse salt; Pinch of freshly ground black pepper; 450 g green beans - trimmed; 1 tbsp neutral flavoured oil; ¼ tsp Coarse salt

This dish combines a feast of flavour and texture for some serious steak heaven. Juicy, tender ribeye gets precision cooked up to twice as fast with the Turbo sous vide technique. Topped with a creamy blue cheese butter and served with roasted green beans in a tangy dressing…we’ve added toasted walnuts for a bit of crunch. A real gourmet sensation!

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

Shop

35 mins total time

15 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 beef ribeye steaks
approx. 300g each
½ tsp Coarse salt
2 tsp oil
2 tbsp neutral flavoured oil
to sear

For the blue cheese butter

115g unsalted butter
chopped, at room temperature
115 g strong blue cheese
crumbled
½ tsp Coarse salt

For the toasted walnuts

⅓ cup (35 g) walnuts
1 tsp oil
¼ tsp Coarse salt

For the dressing

1 small eschalot
finely chopped
1 tbsp sherry vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 tbsp extra-virgin olive oil
¼ tsp Coarse salt
Pinch of freshly ground black pepper

For the roasted green beans

450 g green beans
trimmed
1 tbsp neutral flavoured oil
¼ tsp Coarse salt

Instructions

1
Place 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.
2
Place the steaks flat, side by side, in a large microwave-safe, zip-lock freezer bag. Sprinkle with salt and add the oil. 
3
In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your steak. 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. 
4
To preheat the oven, insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 175°C, for 7 minutes and press Start. Meanwhile, continue to the next step.
5
Place the butter, blue cheese and salt in a medium bowl and mix to combine.
Tip: This butter is highly versatile, it can be used in mac n' cheese, risottos or even on vegetables. Any leftovers can be stored in the freezer for up to 3 months.
6
Combine the walnuts, oil and salt in a roasting pan. Once preheated, air fry for 7 minutes, or until golden brown. Transfer to a small bowl. Reserve the roasting pan. Allow the walnuts to cool, then coarsely chop them. Meanwhile, continue to the next step.
7
Place the eschalot, vinegar, mustard, honey, oil, salt and pepper in a medium bowl and whisk to combine.
8
Increase the oven temperature to 200°C. Add the beans to the roasting pan, then add the oil and salt and turn to combine.
9
Once the oven has preheated, cook the beans for 12 minutes, turning the beans halfway through cooking. Meanwhile, continue to the next step.
10
When the timer signals that the steaks are done, heat a large, cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steaks on a paper towel lined cooling rack set over a tray and pat dry. 
11
Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the steaks for 30 seconds on each side. Transfer the steaks to a cooling rack set over a tray and rest for 1 minute.  
12
Add the beans and walnuts to the dressing and toss to combine.
13
Transfer the steaks to a plate, top with some blue cheese butter and serve with the green beans.

Turbo Ribeye with Blue Cheese Butter, Green Beans and Walnut Dressing

the Joule® Turbo Sous Vide

Shop

35 mins total time

15 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 beef ribeye steaks
approx. 300g each
½ tsp Coarse salt
2 tsp oil
2 tbsp neutral flavoured oil
to sear

For the blue cheese butter

115g unsalted butter
chopped, at room temperature
115 g strong blue cheese
crumbled
½ tsp Coarse salt

For the toasted walnuts

⅓ cup (35 g) walnuts
1 tsp oil
¼ tsp Coarse salt

For the dressing

1 small eschalot
finely chopped
1 tbsp sherry vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 tbsp extra-virgin olive oil
¼ tsp Coarse salt
Pinch of freshly ground black pepper

For the roasted green beans

450 g green beans
trimmed
1 tbsp neutral flavoured oil
¼ tsp Coarse salt

Instructions

Place 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.

Place the steaks flat, side by side, in a large microwave-safe, zip-lock freezer bag. Sprinkle with salt and add the oil. 

In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your steak. 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. 

To preheat the oven, insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 175°C, for 7 minutes and press Start. Meanwhile, continue to the next step.

Place the butter, blue cheese and salt in a medium bowl and mix to combine.

Tip: This butter is highly versatile, it can be used in mac n' cheese, risottos or even on vegetables. Any leftovers can be stored in the freezer for up to 3 months.

Combine the walnuts, oil and salt in a roasting pan. Once preheated, air fry for 7 minutes, or until golden brown. Transfer to a small bowl. Reserve the roasting pan. Allow the walnuts to cool, then coarsely chop them. Meanwhile, continue to the next step.

Place the eschalot, vinegar, mustard, honey, oil, salt and pepper in a medium bowl and whisk to combine.

Increase the oven temperature to 200°C. Add the beans to the roasting pan, then add the oil and salt and turn to combine.

Once the oven has preheated, cook the beans for 12 minutes, turning the beans halfway through cooking. Meanwhile, continue to the next step.

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

Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the steaks for 30 seconds on each side. Transfer the steaks to a cooling rack set over a tray and rest for 1 minute.  

Add the beans and walnuts to the dressing and toss to combine.

Transfer the steaks to a plate, top with some blue cheese butter and serve with the green beans. 