A 200 g piece of eye fillet is a useful size for sous vide cooking, especially when tied with cooking string to help it retain its shape. I’m pairing it with potato gems, cooked separately until browned, then finishing the beef with a short sear.
I have a hankering for potato gems because during the week I enjoyed a “Poutine Benedict” while in Canberra. It was made with golden hash brown potatoes topped with slow-braised beef, rich gravy, cheese curds, poached eggs and silky hollandaise sauce.
On the subject of breakfast in Canberra, I also enjoyed steak and eggs made with 12-hour coffee-rubbed brisket, crispy hash brown potatoes, fried eggs, chipotle BBQ sauce and apple slaw.
Sous vide temperature and time
The weight of the eye fillet matters less than its thickness. You can achieve medium-rare at 55 °C, with cooking time increasing with thickness.
For a typical 200 g eye fillet, I’d start with 55 °C for about 1½ to 2 hours, assuming it is roughly 35–40 mm thick.
Because the fillet is tied, measure it at its thickest point rather than relying on weight alone, especially if the string changes shape or thickness.
Ingredients
- 200 g eye fillet, tied with cooking string
- Salt
- Freshly ground black pepper
- Beef fat
- Potato gems
Equipment
- Precision circulator
- Water bath
- Vacuum bag
- Vacuum sealer
- Tongs
- Paper towel
- Hooded barbecue
Instructions
Prepare the eye fillet
Take the eye fillet from the refrigerator and tie it with cooking string to keep its shape.
Season the beef with salt and place it in a vacuum bag. Vacuum seal the bag.
Heat the sous vide water bath to 55 °C for medium-rare.
Put the sealed eye fillet into the water bath and cook for 1½ to 2 hours. Timing should be adjusted if the fillet is particularly thick or thin.
The water bath temperature determines the final doneness, while thickness largely determines how long the meat takes to reach that temperature.
Cook the potato gems
I used a hooded barbecue.
Cook the potato gems from frozen for about 20 minutes.
The aim is to have the potato gems browned and hot when the beef is ready.
Finish the eye fillet
When the time is up, remove the eye fillet from the bag.
Pat the surface dry with a paper towel. Removing surface moisture helps with browning during the short finishing sear. A brief sear is commonly recommended for fillet.
Heat a seasoned cast iron flat top in a hooded barbecue.
Place the eye fillet on the hot flat top and sear briefly on each side, including around the edges. The goal is to brown the outside without overcooking the centre.
Season with freshly ground black pepper after searing.
Serve the eye fillet with the potato gems.
Final thoughts
This is a straightforward way to cook a small piece of eye fillet. Sous vide provides control over the internal temperature, while tying the beef helps it maintain its form during cooking.
For my preference, 55 °C for 1½ to 2 hours provides a medium-rare starting point. You can then dry the fillet and sear it briefly before serving.
Potato gems keep the rest of the meal uncomplicated. You can also time their cooking so they are ready while the beef is removed from the water bath and seared.
Artificial intelligence disclaimer
I developed this post with assistance from generative artificial intelligence. I reviewed and edited the text before publication. Adjust cooking times and temperatures for the size and thickness of the food, the equipment being used, and relevant food-safety considerations.
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