the Breville Test Kitchen
Turbo Ribeye with Blue Cheese Butter, Green Beans and Walnut Dressing
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.
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
15 mins active time
Easy
Serves 2
Ingredients
Measurements:
2 beef ribeye steaksapprox. 300g each
For the roasted green beans
½ tsp Coarse salt
2 tbsp neutral flavoured oilto sear
- ½ tsp Coarse salt
- ¼ tsp Coarse salt
- ¼ tsp Coarse salt
450 g green beanstrimmed
- 1 tbsp neutral flavoured oil
- ¼ tsp Coarse salt
For the toasted walnuts
2 tsp oil
⅓ cup (35 g) walnuts- 1 tsp oil
For the blue cheese butter
115g unsalted butterchopped, at room temperature
115 g strong blue cheesecrumbled
For the dressing
1 small eschalotfinely chopped
1 tbsp sherry vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 tbsp extra-virgin olive oil
Pinch of freshly ground black pepper
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 steaks 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 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.
- 4To 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.
- 5Place 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.
- 6Combine 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.
- 7Place the eschalot, vinegar, mustard, honey, oil, salt and pepper in a medium bowl and whisk to combine.
- 8Increase the oven temperature to 200°C. Add the beans to the roasting pan, then add the oil and salt and turn to combine.
- 9Once the oven has preheated, cook the beans for 12 minutes, turning the beans halfway through cooking. Meanwhile, continue to the next step.
- 10When 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.
- 11Only 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.
- 12Add the beans and walnuts to the dressing and toss to combine.
- 13Transfer the steaks to a plate, top with some blue cheese butter and serve with the green beans.
