Turbo Eye Fillet, Oscar-Style

Instructions

• 1Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
  Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.
• 2Place the fillets flat, side by side, in a large microwave-safe, zip-lock freezer bag. Sprinkle with salt and add the oil. 
• 3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your fillets. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, then continue to the next step. 
• 4Melt 1 piece of the butter in a small saucepan over medium-low heat. Add the eschalot, garlic, pepper and salt and cook, stirring for 2 minutes. Add the lemon juice and water and stir to combine. Lower the heat to low and add the remaining butter, 1 piece at a time, stirring until melted between each addition. Turn off the heat, add the tarragon and stir to combine.
  Tip: To avoid splitting the sauce, don’t rush this step. It should take a total of about 3 minutes.
• 5To preheat the oven, insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 180°C, for 9 minutes and press Start.
• 6When the oven has preheated and approximately 10 minutes remains on the Joule Turbo Sous Vide timer, place the asparagus, oil and salt in a roasting pan and toss to coat. Cook in an oven, preheated to air fry 180°C for 9 minutes, or until tender, shaking the pan and rotating halfway through cooking.
• 7When the timer signals that the fillets are done, heat a large, cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the fillets on a paper towel lined cooling rack set over a tray and pat dry. 
• 8Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the fillets for 30 seconds on each side. Transfer the fillets to a cooling rack set over a tray and rest for 1 minute. Meanwhile, continue to the next step.
  Tip: For extra flavour and colour, you can add a knob of butter and baste the fillets while searing.
• 9Place the crab meat and cream in a small saucepan. Stir over medium-low heat for 1 minute to break up the crab meat. Add half the butter sauce and stir to combine and heat through.
• 10Heat the remaining butter sauce over medium-low heat, stirring constantly for 30 seconds, or until warmed.
• 11Place the asparagus and steak on a serving plate. Top with the crab mixture and drizzle with some of the butter sauce.