Yummy Lummy Sous vide scotch fillet steak

Posted by Gary
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Sous vide scotch fillet steak

Yummy Lummy Sous vide scotch fillet steak

Sous vide scotch fillet steak has appeared on this blog before and it’s likely to appear again. Yummy Lummy isn’t about putting up just one example of a recipe, it’s partly recipe sharing cooking meals for one and partly food diary. A more complete food diary can be found at the blog’s Instagram account, but this blog records the important meals I’ve eaten.

I’m busy this Saturday night so I thought I would share something I cooked last weekend.

I’ve been cooking sous vide since the beginning of 2018 and I remain enamoured by it. The beef, lamb, pork, kangaroo, chicken and salmon I’ve cooked have all been tender and moist.

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I bought all the ingredients from Coles.

No, Yummy Lummy is not sponsored by anyone.

Recipe

Sunday dinner. Sous vide scotch fillet steak with fried quinoa and avocado. I cooked the steak for 100 minutes at 52 °C/125 °F. I seared the steak after refrigerating for 10 minutes, in a hot frying pan. Served with pepper gravy, avocado, lemon, and lime 💚💯 #sousvide #scotchfilletsteak #filletsteak #steak #quinoa
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Yummy Lummy Sous vide scotch fillet steak
Prep Time
10 mins
Cook Time
1 hr 40 mins
Total Time
1 hr 50 mins
 
Sous vide scotch fillet steak with fried quinoa and avocado along with tomatoes
Course: Main Course
Cuisine: Australian
Keyword: Quinoa, Scotch fillet steak, Sous vide
Servings: 1
Calories: 500 kcal
Author: Gary
Ingredients
Scotch fillet steak
  • Scotch fillet steak
  • Iodised salt
  • White pepper
  • Garlic powder
The quinoa bit
  • Tricolour quinoa
  • Avocado
  • Lime
  • Lemon
  • Cherry tomatoes
  • Parsley
  • Spring onions
  • White onion
The gravy bit
  • Gravox gravy powder
Instructions
Sous vide scotch fillet steak
  1. I seasoned my steak with some iodised salt, white pepper and garlic powder on both large surfaces of the steak.
  2. I sealed the steak into a vacuum bag.
  3. I heated the water bath to 53 °C/127 °F and then inserted my vacuum bag of beefy goodness into the warm water.
  4. I cooked the meat for 100 minutes.
  5. When the cooking time was complete I turned off the precision cooker and removed the bag of beefy goodness.
  6. I opened the bag and removed the steak and patted it dry with paper towel.
  7. I placed the steak between two flat plates and put it into the refrigerator for 10 minutes to cool down.
  8. I heated up a fry-pan until it was very hot.
  9. I removed the steak after 10 minutes and gently rubbed it with some rice bran oil and then paid it into the very hot fry-pan to sear.
  10. After about one minute I gently turned the steak to sear the other side.
  11. I removed the steak and put it onto a dish to rest for five minutes.
  12. After the meat had rested, I sliced it and admired a perfect medium rare steak.
The Quinoa and avocado bit
  1. I opened a 500 g packet of tricolour quinoa and put it into a microwave radiation safe bowl.
  2. I rinsed the quinoa in cold water and then added 1 litre of cold tap water plus one chicken stock cube.
  3. I put a lid on the bowl and then cooked the quinoa with high intensity microwave radiation at about 1000 watts for 10 minutes.
  4. After the microwave oven had stopped emitting microwave radiation I let the bowl of quinoa rest for about five minutes and then stirred it with a wooden spoon to see that all the water had been absorbed.
  5. If the quinoa still looks “wet”, cook for another two minutes and repeat to until the water has been absorbed.
  6. This is way too much quinoa for one dinner, so I place most of it into a Tupperware container and store it in the refrigerator and set aside only enough to eat with my steak.
  7. In a hot fry-pan with a little rice bran oil sauté some onions and spring onions and then add the quinoa.

  8. Toss in some cherry tomatoes and roughly cut parsley and stir.

  9. Add some butter and let it melt through.
  10. I added some zest from a lemon and lime because I like a bit of acidity with citrus to help bite through the richness of a butter.
  11. Season to taste and by that I mean don’t use too much salt especially if you have hypertension.
  12. Slice some avocado as well as the lime and lemon.
Gravox® bit

  1. Boil some water and add it to a few tablespoons of Gravox® gravy powder.

  2. I used a pepper gravy.
  3. Mix with a whisk until it’s a nice thick gooey consistency.
The plating up bit
  1. Lay the quinoa onto a plate and then on top of that carefully arrange the steak so it looks presentable.
  2. With a spoon pour on some gravy.
The blogging bit
  1. Shoot a photograph.
  2. Eat the meal.
  3. Wash the dishes.
  4. Write the recipe.
  5. Write the blog post and hope people who read this share it on Twitter, Facebook and Pinterest.

Recipe Video

Recipe Notes

Disclaimer

I have no culinary training nor qualifications.

This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.

The quantities are indicative. Feel free to vary the quantities to suit your taste.

I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photograph

Sunday dinner. Sous vide scotch fillet steak with fried quinoa and avocado. I cooked the steak for 100 minutes at 52 °C/125 °F. I seared the steak after refrigerating for 10 minutes, in a hot frying pan. Served with pepper gravy, avocado, lemon, and lime 💚💯 #sousvide #scotchfilletsteak #filletsteak #steak #quinoa
Sunday dinner. Sous vide scotch fillet steak with fried quinoa and avocado. I cooked the steak for 100 minutes at 52 °C/125 °F. I seared the steak after refrigerating for 10 minutes, in a hot frying pan. Served with pepper gravy, avocado, lemon, and lime 💚💯

Questions and answers

Why did you use an “instant” gravy, like Gravox®️? Why not make it from scratch?

Because life’s too short and because I’m not going to spend time making stock from scratch and use scraps of meat and bone to caramelise a bottom of a fry-pan just so I can make a gravy when a few spoons of Gravox and some boiling water gives me something I can be satisfied with.

Quinoa isn’t really low carb, is it?

No, but it contains a good amount of protein and it tastes good. I make a lot and then keep it cold in the refrigerator and use a little every night with dinner.

Is there a way to make the steak go further?

Yes, I think, in future, I will cut the steak in half before the vacuum sealing so I can get two meals from one piece of steak.

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Final thoughts

What’s your favourite cut of steak and how do you like it done?
What’s your favourite way of having quinoa?
Do you like making gravy from scratch?

Sous vide rump steak with sweet potato and pumpkin mash

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28 Responses

  1. Pingback: Sirloin steak mashed potatoes, gravy, and raw vegetables | Yummy Lummy

  3. I like a lot of different pieces of steak. But the outside needs a crunchy crispy well-rendered fat layer. And the inside needs to be a nice deep shade of red. That’s where all the flavor is. Now I’m really craving steak!

    Reply

    1. Rose, I try to always mention iodised salt to raise awareness of the dangers of not using iodised salt in our diets, especially the diets of children and pregnant persons. With the emphasis in food circles of using fancy salt flakes whether the source be rocks in the Himalayas to salt from the Murray River, there is a real risk of insufficient dietary iodine in the Australian diet.

      Some years ago the dairy industry changed from using iodophore-based disinfectants to chlorine-based disinfectants which caused a marked decrease in iodine in dairy products. All bread is meant to contain iodised salt, however, with so many people eschewing carbohydrates in their diets, bread is no longer a reliable source.

      There has been an appreciable decrease in the intelligence quotient of Australian school children (one of the benefits of NAPLAN testing has been this revelation) since the changes in the dairy industry and with the fad approach to fancy salts. What we’re not told is that the source of some of the fancy salts contain toxic heavy metal contamination. What is worse is when Australian celebrity chefs tell the public through their platforms that iodised salt is dangerous and Himalayan rock salt has nutritional value. It’s the exact opposite and a result of pseudoscience creeping into our culture.

      As an adult (and an old man), my eating iodised salt makes no difference to my intelligence but I feel I should always push the importance of this matter before Australia becomes a land of cretins. Cretinism is the old term for iodine-deficiency and it is a real problem, especially in parts of China and Tibet where ironically the Himalayan rock salt is mined.

      Reply

  6. That looks delicious! Rump’s my favourite steak. I don’t eat quinoa often, but I like your suggestion of making as lot of it and then storing it in the fridge to eat with meals. I love making gravy from scratch, but it is a faff.

    Reply

    1. Thanks, Emma. I like the nutty flavour of quinoa and I just hope it’s true that it’s good for me 😂
      I’m going to have to make more effort to make gravy from scratch 😃

      Reply

    1. Hehe, Lorraine, I’d be surprised if you didn’t make gravy from scratch. I’m a lazy cook and I’ll accept imperfection with convenience 😃

      Reply

  8. Could you please explain why you did #7 in your list of instructions for the steak part of your meal. I’ve not noticed you doing this before (or perhaps I just missed it).

    Reply

    1. The aim is to bring the temperature down and stall further cooking to give me a little more time for high heat searing. If I sear when the meat is still hot I risk turning a rare steak or medium rare steak to medium or well-done. I like my steak reddish pink so I try to avoid overdoing the doneness.

      Reply

  10. I am with you on the gravy. If you can’t be arsed making it from scratch, don’t. I do prefer making my sauces from scratch as very rarely am I impressed by the preserved kind. Then again, there are days where I don’t have time or just am too lazy.

    Don’t eat quinoa very much. Looks like you are eating it in small doses so you are still on low carb 😀

    Reply

    1. Thanks, Mabel. I make a big batch of quinoa and then use a little every night.
      I think if I had a bigger kitchen and had the stove space for a big stock pot I’d happily make stock from scratch and spend all day in the kitchen making a delicious sauce.

      Reply

      1. Sounds like you balance eating all the food groups very well, Gaz. Perhaps making a small pot of sauce might be a something you’ll entertain.

        Reply

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