Turbo Filet Mignon with Peppercorn Sauce and Air-Fried Garlic Mushrooms

Instructions

• 1Place the Joule™ Turbo Sous Vide inside a pot or large vessel (max 8 quarts) 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 countertop from direct contact with the hot pot or vessel.
• 2Place the filet mignons flat, side by side, in a large microwave-safe, zipper-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 customize the cooking of your filets. 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 shallot 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, 400°F, 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 colored, stirring halfway through cooking.
• 7When 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. 
• 8Only 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.
• 9Carefully 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.
• 10Drain 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!
• 11Transfer the filet mignons to a serving plate and serve with the mushrooms and pickled shallot salad. Finish with the peppercorn sauce.