Master the art of the perfect fillet steak with AEG.

When it comes to cooking quality cuts of meat, timing is everything. With only a fine line between rare and well-done, it’s important to make sure your preparation is perfect.

With thanks to AEG, this recipe will teach you how to cook succulent and juicy fillet steaks that you can reward yourself with this weekend.


  • 2 x 250g Fillet steaks
  • SousVide bag
  • Vacuum sealer

For the Pink Peppercorn Butter

  • 100g Softened salted butter (room temperature)
  • 25g Pink peppercorns
  • 20g Parsley chopped
  • Ground black pepper

For the Parmentier Potatoes

  • 200g Potatoes peeled and diced into 2cm squares
  • 4 Sprigs of rosemary
  • Rapeseed oil
  • Salt & pepper

For the Buttered Green Beans

  • 100g Green beans
  • 15g Butter

For the Red Wine Jus

  • 250ml Beef stock
  • 125ml Red wine
  • 25g Cold butter


Place the steaks into the SousVide bag and seal. Place in the oven and set to SousVide at 54°C for 1 hour.

Mix together the softened butter with the peppercorns, parsley and ground black pepper. Form into a sausage shape in greaseproof paper and place in the fridge to set.

Place the potatoes in a pan of cold water and bring up to the boil, simmer for 3 minutes and drain. Leave to steam dry.

Whilst drying pour out 60ml of rapeseed oil into a roasting tray and heat to 200°C in the oven at 1⁄4 steam setting.

Pour in the potato cubes, add the rosemary, salt and pepper, toss together and return to the oven for 20 minutes or until golden and coloured.

In a large frying pan reduce the red wine until sticky and syrupy, then add the stock and reduce by 3⁄4 of the volume. Whisk in the cold butter until combined, keep warm.

Place your green beans into a steam tray on the full steam setting for 10 minutes or boil in salted water for 3-4 minutes. Remove or drain and toss in butter before serving.

Remove the steaks from the SousVide bag, drizzle with rapeseed oil and season with salt and pepper. Sear in a frying pan on a high heat until golden and coloured. This will give you perfect rare to medium rare result. If you prefer your steak cookedto‘medium’thenjust increasetheoventemperature to 58°C or 63°C if you prefer it ‘well done’.

Serve steaks with potatoes and green beans, drizzle the sauce around the plate to present.

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