Instant Pot® Sous Vide Fillet with Miso Butter

Sous vide is my new favourite way to cook fillet effortlessly. The miso butter elevates the fillet and is very on trend. I had the idea to reverse sear meat after watching an episode of MasterChef Australia. I love how low mess the Instant Pot® is and this entire recipe can be done in the Instant Pot® although I do prefer the heat I get on my cast iron pan, so prefer to use it to sear the meat instead of using the sauté function on the Instant Pot®. You could do either.

Reverse seared Beef Fillet in the Instant Pot® with miso compound butter

Sous Vide Fillet with Miso Butter
Sous Vide Fillet with Miso Butter

 

Instant Pot Sous Vide Fillet with Miso Butter 

Serves 4-6 

Prep Time: 20 minutes

Cooking Time: 2 hours

 

Ingredients

750g Beef Fillet 

Sea salt & freshly ground black pepper

1-2 tablespoons olive oil

For the MISO BUTTER 

250g salted butter

1 large clove garlic, peeled

2 tablespoons White Miso paste

Instructions

  1. Fill the Instant Pot®  2/3 the way up with cold water
    Place the lid onto the Instant Pot and close. You don’t need to worry about the position of the vent because you won’t be pressure cooking. Press the “SOUS VIDE” button and adjust the time and temperature according to the cooking chart. ( see below)
    I did 60oC for 1 1/1 hours for a 1kg beef fillet . Press “START” and allow the water to come to temperature. I don’t recommend doing more than medium. If if you prefer meat more well done, the water bath cooks the meat so evenly that cooking longer simply turns the meat to a mush.
    While the Water comes to temperature, start to prepare the meat. Place the fillet in a ziplock bag and follow the instructions to seal in this post
  2. Once the water in the Instant Pot has come to temperate, submerge the meat in the water. Be sure  water can circulate all around the food, this means don’t allow the bags to touch the side or touch each other if using smaller pieces of meat in pouches
    Place the lid back on and allow to cook fro the entire length of time.
  3. Once the meat is ready, remove from the bag and pat dry. Season with sea salt & freshly ground black pepper.To sear the meat; Heat the olive oil either in the Instant Pot under “SAUTE” setting on “HI” or in a very hot cast iron pan. Do not over cook. The searing should only take 30 seconds to less than a minute on every side to brown the meat. You do not need to rest the meat as it has cooked slowly in the water bath.  Serve warm with the miso butter.

To Make The Miso Butter 

  1. While the meat is cooking in the sous vide make the miso butter.
  2. Place butter, garlic and miso paste in a food processor. Whizz until combined.
  3. Lay a piece of plastic wrap or baking paper on a work surface. Scoop out and butter mixture and roll the paper to form a log twisting the ends to close, like a Christmas cracker. Chill until using. Miso butter will keep for 2 weeks in the fridge. To serve cut into disks.COOKING TIMES AND TEMPERATURES FOR SOUS VIDE MEATI like my meat to be medium-well but still tender, and not falling apart either as I like to slice it. The Sous vide cooks the meat evenly and is beautifully pink throughout. Cooking in the Sous Vide prevents medium steaks from being “bloody” and I recommend not cooking too long as the meat tends to go very soft and mushy in texture.  I used the 60oC setting for 2 hours and it was perfect !The first step is to select the temperature on the Instant Pot, and then a time.

Rare: 49°C – 53°C    /  1- 2.5 hours 

Medium-Rare: 55oC  /  2.5  hours

Medium: 60oC  / 2 – 2.5 hours

Medium-Well: 65oC / 2.5  hours 

Well Done:  70oC / 1.5 –  2 hours            

This website has an extensive article on cooking steaks in a Sous Vide

 

Instant Pot Reverse seared beef fillet with miso butter compound

miso butter

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instant pot reverse seared fillet with miso butter

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