Filet Mignon with Peppercorn Sauce and Air-Fried Garlic Mushrooms

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 filet mignons 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 pickled shallot salad, combine the vinegar, sugar and salt in a small bowl and stir to dissolve. Add the shallot and stir to coat. Set aside to pickle. 

• 6

  When approximately 10 minutes remain on the sous vide timer prepare the mushrooms. Place the butter and olive oil in a roasting pan. Place the pan in the oven and preheat on air fry to 400°F. Once 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 colored, stirring halfway through cooking. 

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

  When the timer signals that the filet mignons are done, heat a 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. 

• 8

  Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the filet mignons 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. 

• 9

  To make the peppercorn sauce, carefully wipe out the pan with paper towel. Add the butter and melt over medium heat. Cook the shallot and garlic for 2 minutes, stirring occasionally, then add the pepper 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 filet mignons to the pan for 1 minute, turning to coat in the sauce. 

  Tip: Cognac can be used to replace brandy if you wish.
• 10

  Drain the pickled shallot and place 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 fridge for another use. It goes great in dressings!  
• 11

  Transfer the filet mignons to a serving plate and serve with the mushrooms and pickled shallot salad. Finish with the peppercorn sauce.