Season the scotch fillet steak with iodised salt, black pepper and garlic powder
Vacuum seal the meat
Set the Anova Culinary recirculator to 53 °C/127 °F and cook the meat for 2 hours.
Put all the vegetables into a plastic container and cook with microwave radiation for 5 minutes
Drain the vegetables and place them into an oven proof glass dish
Add and mix through chopped parsley, dill and spring onions along with the chilli flakes plus some iodised salt flakes and ground black pepper
Mix through some grated cheese and then some cream
When the meat has 20 minutes left of sous vide cooking, put the vegetables into the oven at 200 °C/400 °F for 20 minutes
When the meat has finished sous vide cooking, open the vacuum seal and withdraw the meat
Pat the meat dry with paper towel
Sear the meat in a hot frying pan with a little oil and butter
Plate up the meat and vegetables
Shoot a photograph
Eat the meal
Wash the dishes
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Recipe Notes
You have to try this. 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.