Turbo Filet Mignon with Peppercorn Sauce and Air-Fried Garlic Mushrooms

the Breville Test Kitchen

Turbo Filet Mignon with Peppercorn Sauce and Air-Fried Garlic Mushrooms

Name: Turbo Filet Mignon with Peppercorn Sauce and Air-Fried Garlic Mushrooms
Cook time: 1500 s
Total time: 2400 s
Yield: Serves 2
Ingredients: 2 filet mignons (beef tenderloin) - approximately 225g each; ½ tsp kosher salt; 2 tsp olive oil; 2 tbsp neutral flavored oil - to sear; 3 tbsp apple cider vinegar; 1 tbsp sugar; ¼ tsp kosher salt; 1 medium shallot - thinly sliced; 6 chives - cut into 5cm lengths; ¼ cup loosely packed flat-leaf parsley leaves; 60 g unsalted butter; 2 tbsp olive oil; 400 g mixed mushrooms - trimmed, cut into even sized pieces; 3 cloves garlic - minced; ¼ tsp kosher salt; 1 tsp thyme leaves; 1 tsp fresh lemon juice; 15 g butter; 1 small shallot - finely chopped; 1 clove garlic - minced; 1 tbsp coarsely cracked black pepper; 2 tbsp brandy; ⅓ cup (80 ml) beef stock; ⅓ cup (80 ml) heavy cream; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; ½ tsp fresh lemon juice; 1 tbsp finely chopped chives

Failproof cooking techniques and awesome flavor-pairing comin’ right at ya! Premium filet mignon is prepared effortlessly sous vide, ensuring the lean and tender meat is evenly cooked and Turbo does it up to twice as fast! Matched with a classic peppercorn sauce, garlic mushrooms and zingy pickled shallots makes for a perfectly prepared classic. Recipe can be easily doubled to serve four.

This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.

the Joule™ Turbo Sous Vide

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40 mins total time

25 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 filet mignons (beef tenderloin)
approximately 225g each
½ tsp kosher salt
2 tsp olive oil
2 tbsp neutral flavored oil
to sear

For the pickled shallot salad

3 tbsp apple cider vinegar
1 tbsp sugar
¼ tsp kosher salt
1 medium shallot
thinly sliced
6 chives
cut into 5cm lengths
¼ cup loosely packed flat-leaf parsley leaves

For the mushrooms

60 g unsalted butter
2 tbsp olive oil
400 g mixed mushrooms
trimmed, cut into even sized pieces
3 cloves garlic
minced
¼ tsp kosher salt
1 tsp thyme leaves
1 tsp fresh lemon juice

For the peppercorn sauce

15 g butter
1 small shallot
finely chopped
1 clove garlic
minced
1 tbsp coarsely cracked black pepper
2 tbsp brandy
⅓ cup (80 ml) beef stock
⅓ cup (80 ml) heavy cream
1 tsp Dijon mustard
1 tsp Worcestershire sauce
½ tsp fresh lemon juice
1 tbsp finely chopped chives

Instructions

1
Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 liters) 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 countertop from direct contact with the hot pot or vessel.
2
Place the steaks flat, side by side, in a large microwave-safe, zipper-lock freezer bag. Sprinkle with salt and add the oil. 
3
In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customize the cooking of your steaks. 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. 
4
Combine the vinegar, sugar and salt in a small bowl and stir to dissolve. Add the shallot and stir to coat. Set aside to pickle.
5
When there is approximately 10 minutes remaining on the Joule Turbo Sous Vide timer, insert the wire rack into position 4. Place the butter and olive oil in a roasting pan and place in the oven. Set to Air Fry, 200°C, for 8 minutes and press Start.
Tip: Recipe has been optimized for the Joule Oven Air Fryer Pro and Smart Oven Air Fryer Pro.
6
Once the oven has preheated, carefully add the mushrooms, garlic, salt and thyme to the hot roasting pan and stir to combine. Cook for 8 minutes, or until the mushrooms are colored, stirring halfway through cooking.
7
When the timer signals that the steaks are done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steaks on a paper towel lined cooling rack set over a tray and pat dry. 
8
Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the steaks for 30 seconds on each side. Transfer to a cooling rack set over a tray and rest for 1 minute. Meanwhile, continue to the next step.
9
Carefully wipe out the pan with paper towel. Add the butter and melt over medium heat. Cook the shallot and garlic for 2 minutes, stirring occasionally, then add the pepper and brandy. Simmer for 30 seconds, or until reduced by three-quarters. Add the stock and cream and continue cooking, stirring occasionally until reduced by half. Reduce the heat to medium-low, then add the mustard, Worcestershire sauce, lemon juice and chives, stirring to combine. Return the filet mignons to the pan for 1 minute, turning to coat in the sauce.
Tip: Cognac can be used to replace brandy if you wish.
10
Drain the pickled shallot and place in a small bowl. Add the chives and parsley and stir to combine. Stir the lemon juice through the mushrooms.
Tip: The pickling liquid can be stored in the fridge for another use. It goes great in dressings!
11
Transfer the steaks to a serving plate and serve with the mushrooms and pickled shallot salad. Finish with the peppercorn sauce.