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+ servings
Sirloin steak cut into slices on a wooden board and topped with mushroom sauce.

Sous Vide Sirloin with Sherry Mushroom Sauce

This Sous Vide Sirloin recipe is a foolproof way to prepare steak. It's ultra tender and juicy and served with a sherry mushroom sauce!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 8 hours
Total Time 9 hours 45 minutes
Servings 3 people
Calories 591kcal


  • 1 ½ pounds sirloin steak
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 4 tablespoons unsalted butter
  • 2 garlic cloves smashed
  • ¼ cup red wine
  • 1 tablespoon avocado oil substitute any high smoke point oil

Mushroom Sauce:

  • 16 ounces mushrooms any kind
  • 1 shallot
  • 1 tablespoon unsalted butter
  • ½ teaspoon salt
  • teaspoon pepper
  • ¼ cup sherry
  • 1 sprig thyme
  • ¼ cup bag sauce from the cooked sirloin


  • Season the steaks with salt and pepper and let sit in the fridge, uncovered, overnight.
  • Heat a sous vide water bath to 128F degrees.
  • Combine the steaks with the butter, garlic, and wine in a vacuum seal bag and seal.
  • Cook for 1 ½ hours.
  • Remove, open the bag and reserve the bag sauce. Pat the beef dry on all sides (for searing).
  • Heat a cast iron skillet over high heat (until smoking) and add the avocado oil.
  • Sear the beef for 30-45 seconds a side, until a brown crust forms. Be careful not to overcook.
  • Serve with mushroom sauce spooned on top.

Mushroom Sauce:

  • Heat the butter in a skillet over medium-high heat and add the shallots and butter. Cook for 2-3 minutes.
  • Add the mushrooms, salt and pepper.
  • Cook until mushrooms start losing their liquid, about 5 minutes.
  • Add the sherry and thyme and cook for 2-3 minutes.
  • Add the bag sauce and simmer until a slightly thickened sauce forms, about 2-3 minutes.
  • Serve over beef.


  1. When sealing the bag, try to make sure the steaks are in a single layer. This will ensure even cooking.
  2. Removing air from the bag is an important step as it helps keep bacteria out of the bag and safely cooks your food.
  3. Air may still get in the bag and cause the bag to float. If this happens, just open the bag, let the air out and reseal it.
  4. To prevent floating, you can also use a sous vide sinker weight or something heavy to weigh down the bag.
  5. For the best sear, use a paper towel to dry the surface of the steaks before browning them in the skillet.
  6. The skillet should be super hot before adding the steaks so it browns and forms a crust quickly without overcooking.
  7. Be sure to use a high smoke point oil for searing.
  8. For even browning, don’t overcrowd the skillet. This means you may need to brown the steaks in two batches.
  9. Be careful not to brown the steaks for more than 30-45 seconds per side as they will overcook.
  10. Instead of searing in a hot skillet, you can also grill the steaks over high heat to get the browned crust.


Serving: 4ounces | Calories: 591kcal | Carbohydrates: 8g | Protein: 55g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 2081mg | Potassium: 1343mg | Fiber: 2g | Sugar: 4g | Vitamin A: 601IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 5mg