Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Eye Fillet
- 600 g beef eye fillet (tenderloin), centre-cut
- 5 g flaky sea salt
- 2 g cracked black pepper
- 2 sprigs fresh thyme
- 2 cloves garlic, lightly crushed
- 15 ml neutral oil (grapeseed or canola)
Italian Salsa Verde
- 30 g flat-leaf parsley, leaves picked
- 15 g capers, drained and roughly chopped
- 4 anchovy fillets in oil, drained
- 1 clove garlic
- 10 g Dijon mustard
- 15 ml red wine vinegar
- 30 ml extra virgin olive oil
- Salt and pepper to taste
Cannellini Bean & Tomato Salad
- 425 g tin cannellini beans, drained and rinsed
- 200 g cherry tomatoes, halved
- 1 small handful fresh basil leaves
- 1 clove garlic, minced
- 15 ml extra virgin olive oil
- 15 ml red wine vinegar
- Salt and pepper to taste
Blanched Greens
- 150 g broccolini, ends trimmed
- 100 g purple beans, ends trimmed
- 100 g green beans, ends trimmed
- 10 ml extra virgin olive oil
- 1 clove garlic, thinly sliced
- Flaky salt to finish
Method
Sous Vide the Eye Fillet
Set your sous vide circulator to 54°C for medium-rare. Allow the water bath to come to temperature.
Pat the eye fillet completely dry with paper towel. Season generously all over with sea salt and cracked black pepper.
Place the steak in a vacuum seal bag or zip-lock bag with the thyme sprigs and crushed garlic. Seal using a vacuum sealer or the water displacement method.
Submerge in the water bath and cook for 1.5 hours (90 minutes).
While the steak cooks, prepare the salsa verde, bean salad and greens.
Italian Salsa Verde
Finely chop the parsley leaves, capers, anchovy fillets and garlic together on a board until you have a coarse, fragrant paste — keep this hand-chopped for a rustic Italian texture, not blended.
Transfer to a bowl and stir in the Dijon mustard and red wine vinegar.
Gradually stir in the olive oil until you have a loose, spoonable sauce. It should be punchy and herbaceous — not emulsified.
Taste and adjust seasoning with salt and pepper. Set aside at room temperature until serving.
Bean Salad
Preheat oven to 200°C. Place cherry tomatoes cut-side up on a baking tray, drizzle with a little olive oil and season. Roast for 15 minutes until softened and slightly caramelised.
In a medium bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt and pepper.
Add the drained cannellini beans and roasted tomatoes to the dressing and gently toss. Set aside at room temperature — this salad is best served warm or at room temperature.
Just before serving, fold through the fresh basil leaves.
Blanched Greens
Bring a large pot of well-salted water to a rolling boil. Prepare a large bowl of iced water.
Blanch the green beans for 2 minutes, then add the broccolini and purple beans and cook for a further 90 seconds. All vegetables should be bright and tender-crisp.
Drain and immediately transfer to the ice bath to stop cooking. Leave for 1 minute, then drain well and pat dry.
Just before serving, heat olive oil in a wide pan over medium-high heat. Add the sliced garlic and cook for 30 seconds until fragrant. Add the blanched greens and toss for 1–2 minutes to warm through. Finish with flaky salt.
Sear & Rest the Eye Fillet
When the steak has finished sous vide, remove from the bag and discard the aromatics. Pat the surface completely dry with paper towel — this is critical for a good sear.
Heat a cast iron pan over the highest heat possible for 2–3 minutes until smoking hot. Add the neutral oil.
Sear the eye fillet for 60–90 seconds per side until a deep mahogany crust forms. Sear the edges briefly too.
Transfer to a wire rack and rest for 5 minutes. Do not skip the rest — the steak has been holding temperature, so this is a short rest just to let the crust set and juices redistribute.
Slice against the grain or serve whole.
Plate & Serve
Spoon the cannellini bean salad onto each plate as a generous base or alongside.
Arrange the warm greens to the side.
Slice the eye fillet and fan over the plate, or serve the whole steak for a dramatic presentation. Finish with a few extra flakes of sea salt on the beef.
Spoon the salsa verde generously over the sliced eye fillet just before serving — don't be shy with it.
