Beef Fillet Steak with Rocket (Arugula) Pesto

Fillet steaks rubbed with a homemade dry steak rub, cooked sous vide at 60°C for medium, then seared and served with an arugula pesto.

⏱️ Prep: 20 min🍳 Cook: 3 min

Ingredients

4	individual mature fillet steaks (each cut to about 2 inches thick)
4 ч.л.	steak seasoning (recipe below)
2 с.л.	olive oil
2	handfuls of arugula (rocket)
8	pureed garlic cloves
2 супени лъжици	canola (rapeseed) oil
—	juice of 1 lemon
4	slices of butter
1	large hot chili
—	freshly ground salt and black pepper
4 с.л.	FOR THE DRY STEAK RUB — smoked paprika
3 супени лъжици	hot red pepper (chili powder)
5 с.л.	freshly ground black pepper
5 с.л.	garlic powder
3 с.л.	onion powder
6 с.л.	salt
2 с.л.	dried oregano
2 с.л.	dried thyme

Roll the meat in the rub from the second recipe and place one slice of butter on each before vacuum sealing.
Heat the sous vide to 60°C for a medium steak and submerge the vacuum-sealed pieces so they do not touch one another.
Cook for 3 hours.
When done, remove from the bags and pat dry with kitchen paper.
Heat the canola oil in a pan and sear the meat for about 60 seconds on each side.
While the meat is cooking you can make the pesto from the arugula (note: I didn't like it).
Blend together the arugula, garlic, chili and lemon juice.
Add the olive oil and blend again.
Add salt and pepper to taste.