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.
Friday dinner. Sous vide scotch fillet steak with baked spicy creamy cheesy vegetables.
Sous vide yummy scotch fillet steak
This is my first attempt at sous vide cooking. I recently purchased an Anova Culinary (water recirculator) precision cooker on-line from the Anova Culinary Australian store. From Amazon Australia I purchased a dedicated sous vide plastic bucket and lid.
Because of the longer cooking times, I can only realistically cook sous vide on weekends and public holidays. I usually don’t get back to the flat each day until about 6 pm so a two hour cook won’t see my dinner served until after 8.30 pm. That’s way to late for me given I normally head to bed between 8.30 and 9 pm. That said, this cooker has Wi-Fi capability so if I decided to keep my Wi-Fi on in the flat while I am out, I could start the cooking while I’m at work and the meat would be ready for me when I arrived home. I will have to test this feature on weekends first just to make sure I’m happy with it.
For my first sous vide cooking experience I thought I’d cook beef steak. At first I thought I might venture to Costco and by a new york strip or some rump cap. As I was drooling, I rethought it, and I settled on the notion, rather than going for the high quality, expensive cuts first, how about going with a supermarket grade good cut? I can then work up to the fancier cuts as I gain experience. The Costco meat can be a treat.
Scotch fillet steak on a Saturday night is even better if it’s a steak sandwich
I watched a Nicko’s Kitchen video on YouTube recently on how to cook a perfect scotch fillet steak. My technique is slightly different in that I follow the Heston Blumenthal method of rapid flipping every fifteen to twenty seconds.
Anyway, I wanted a steak sandwich for dinner. I liked the way Nicko crusted his steak by using Dijon mustard and chopped chives. It looked very pretty. It also added a nice taste too.
What you’ll need
Scotch fillet steak
Salt
Olive oil
Butter
Thyme
Chives
Dijon mustard
Cracked pepper
Lettuce
Tomato
Swiss cheese slices
Bread roll
Here’s what you do
Slice the bread roll into halves
Apply some Dijon mustard to the inside of each half
Add a slice of Swiss cheese
Put the bread under a grill for a few minutes to slightly melt the cheese
Remove some lettuce leaves and wash them
Slice the tomato and allow it to rest on some paper towel
Apple some pepper to one side of the tomato
The steak should have been in the refrigerator for about half a day at least uncovered
Take the steak out at least an hour before you’re ready to cook to get it to room temperature
Rub some olive oil all over the steak
Season the steak with salt
Get a pan smoking hot
Put the steak in the pan and flip every 15 to 20 seconds and cook until you like it
I like my steak rare
Add some thyme and a bit of butter and allow the butter to melt and the thyme to flavour the meat
Let the steak rest for at least 5 minutes
Coat one side of the steak with Dijon Mustard
Flip the steak over onto a plate of chopped chives and coat the steak
Scotch fillet steak with chives and Dijon mustard [Click on the photograph for a full view]Slice into the desired thickness
Prepare the steak sandwich with the bread roll and melted cheese
Enjoy a nice juicy steak sandwich
Scotch fillet steak with chives and Dijon mustard sandwich [Click on the photo for a full view]
Parting words
I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform. I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.
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