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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Beef 1. Generously season the beef fillet with salt and pepper, and place in a large vacuum sealing bag. Place into the vacuum sealing drawer and Vacuum on setting 3 and Seal on setting 3. 2. Place the sealed bag onto a wire rack in the steam oven and Sous-vide at 50ºC for 2 hours. 3. Remove the beef from the bag, drain the liquid and pat dry. 4. Preheat a large frying pan on high heat, induction setting 7. Brush the beef with some grapeseed oil, then sear on all sides. Allow to cool completely. Mushroom duxelle 1. In a large frying pan over medium heat, induction setting 6, heat the butter and oil. Add the eschalot and cook for 2 minutes, or until softened. 2. Add the mushrooms, garlic and thyme, and cook for a further 5 minutes. Add the vermouth or white wine and cook for 15 minutes, or until all the liquid has been absorbed. 3. Remove from the heat and cool slightly. Remove the thyme, stir in the pâté and parsley. Season to taste, set aside to cool completely. Crepes 1. Place the flour, egg and milk in a bowl, whisk until smooth. 2. Lightly grease a medium frying pan with grapeseed oil and heat on medium, induction setting 6. 3. Pour enough batter to just coat the bottom of the pan. Cook until the crepe is browned lightly. Turn the crepe to brown the other side. 4. Repeat with the remaining batter. Set aside to cool. Beef 700 g beef eye fillet, trimmed Salt and pepper, to taste 2 tbsp (40 ml) grapeseed oil Mushroom duxelle 20 g unsalted butter 1 tbsp (20 ml) grapeseed oil 2 eschalots, finely diced 400 g button mushrooms, finely chopped 1 garlic clove, crushed 1 sprig fresh thyme 100 ml dry vermouth or white wine 200 g smooth chicken liver pâté 1 tbsp flat leaf parsley, finely chopped Salt and pepper, to taste Crepes 100 g ( ”?¶ cup) plain flour 1 egg 250 ml (1 cup) milk Grapeseed oil, for greasing To assemble 10 thin slices prosciutto 2 tbsp creamed horseradish 2 tbsp Dijon mustard 2 puff pastry sheets 2 egg yolks, lightly beaten Cooking programme Vacuum sealing drawer, Sous-vide, Induction and Combi steam Miele accessories Vacuum sealing bag Universal tray Serves 4 Preparation time 2 hours Cooking time 2 hours 45 minutes BEEF WELL I NGTON 28.