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!
Servings 3 people
- 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
- 16 ounces mushrooms any kind
- 1 shallot
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- ⅛ 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.
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.
- When sealing the bag, try to make sure the steaks are in a single layer. This will ensure even cooking.
- Removing air from the bag is an important step as it helps keep bacteria out of the bag and safely cooks your food.
- 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.
- To prevent floating, you can also use a sous vide sinker weight or something heavy to weigh down the bag.
- For the best sear, use a paper towel to dry the surface of the steaks before browning them in the skillet.
- The skillet should be super hot before adding the steaks so it browns and forms a crust quickly without overcooking.
- Be sure to use a high smoke point oil for searing.
- For even browning, don’t overcrowd the skillet. This means you may need to brown the steaks in two batches.
- Be careful not to brown the steaks for more than 30-45 seconds per side as they will overcook.
- 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