Ingredients

• 2 6-ounce beef fillets
• 2 sprigs of thyme
• 2 cloves of garlic, crushed
• 2 tablespoons of butter
• 4 ounces of crab meat
• 12 spears of asparagus
• juice of one lemon
• 1 tablespoon of olive oil
• 1 cup of prepared hollandaise sauce (shown on site)
• salt and pepper, to taste

Instructions

Preheat your Wolf Convection Steam Oven by selecting the Sous Vide Mode and setting the temperature to 135°F.

Lightly season the fillets with salt and pepper. Place each fillet into a vacuum seal bag along with 1 tablespoon of butter, a sprig of thyme, and 2 crushed garlic cloves. Seal the bag using the vacuum seal drawer on maximum power and maximum seal.

Place the crab meat into a vacuum seal bag with 1 tablespoon of butter. Seal the bag using the vacuum seal drawer on maximum power and maximum seal.

Lay the asparagus spears on a cutting board and trim off the bottom 1 inch to remove the woody, tougher parts. Place the trimmed asparagus into a vacuum seal bag, then add the olive oil and lemon juice. Seal the bag using the vacuum seal drawer on maximum power and maximum seal. Ensure the asparagus is arranged in a single layer inside the bag to promote even cooking. Place the sealed bag on the perforated pan alongside the beef and crab.

Tip: If you don’t have a vacuum seal drawer, you can use a freezer bag. Remove as much air as possible before sealing.

Place the sealed bag on a perforated tray. Place the perforated pan into the steam oven on rack position 2. Set the timer for 1 hour. Once the timer goes off, carefully remove the pan from the steam oven.

Heat a sauté pan over high heat until it is very hot. Remove the beef and asparagus from their vacuum seal bags, preparing them for searing and finishing.

Place the steak in the hot sauté pan and sear over high heat for 1 minute on each side to achieve a golden crust. Remove the fillet from the pan and set it aside. Add the asparagus to the same pan and sauté briefly to develop a little color.

Arrange the asparagus on the plate as a base. Place the seared fillet on top of the asparagus. Add the warm crab meat on top of the fillet. Finish by drizzling a few tablespoons of hollandaise sauce over the crab and fillet. Hollandaise sauce recipe is available on the site.