Filet Mignon, Oscar-Style

Instructions

• 1

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.

• 2

  Place the filet mignons flat, side by side, in a large microwave-safe, zipper-lock freezer bag. Sprinkle with salt and add the oil.  You can either place the bagged steaks in the water bath or refrigerate until the water has preheated.

• 3

  To customise the cook: Select Sous Vide Tool Box from the main menu. Select Beef, then select Tender Cut, followed by the cut shape that best matches your filet mignons. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.

  Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
• 4

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 5

  To make the butter sauce, melt 1 piece of the butter in a small saucepan over medium-low heat. Add the shallot, garlic, salt and pepper and cook, stirring for 2 minutes. Add the lemon juice and water and stir to combine. Reduce the heat to low and add the remaining butter, 1 piece at a time, stirring until melted between each addition. Turn off the heat, add the tarragon and stir to combine. 

  Tip: To avoid splitting the sauce, don’t rush this step. It should take a total of about 3 minutes.
• 6

  To preheat the oven, insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 360°F for 9 minutes and press Start.

  Tip: Recipe has been optimized for the Joule Oven Air Fryer Pro and Smart Oven Air Fryer Pro.
• 7

  When the oven has preheated and approximately 10 minutes remains on the sous vide timer, place the asparagus, oil and salt in a roasting pan and toss to coat. Cook for 9 minutes, or until tender, shaking the pan and rotating halfway through cooking.  

• 8

  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 filet mignons on a paper towel lined cooling rack set over a tray and pat dry. 

• 9

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

  Tip: For extra flavor and color, you can add a knob of butter and baste the filet mignons while searing.
• 10

  Place the crab meat and cream in a small saucepan. Stir over medium-low heat for 1 minute to break up the crab meat. Add half the butter sauce and stir to combine and heat through. 

• 11

  Heat the remaining butter sauce over medium-low heat, stirring constantly for 30 seconds, or until heated.  

• 12

  Place the asparagus and filet mignons on a serving plate. Top with the crab mixture and drizzle with some of the butter sauce.