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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!
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Resting Time
8
hours
hrs
Total Time
9
hours
hrs
45
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
3
people
Calories:
591
kcal
Author:
Danielle Wolter
Equipment
1
Sous Vide Cooker
1
Sous vide container
1
Vacuum Sealer
Vacuum Seal Bags
Ingredients
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
⅛
teaspoon
pepper
¼
cup
sherry
1
sprig thyme
¼
cup
bag sauce
from the cooked sirloin
Instructions
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.
Notes
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.
Nutrition
Serving:
4
ounces
|
Calories:
591
kcal
|
Carbohydrates:
8
g
|
Protein:
55
g
|
Fat:
35
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
189
mg
|
Sodium:
2081
mg
|
Potassium:
1343
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
601
IU
|
Vitamin C:
5
mg
|
Calcium:
87
mg
|
Iron:
5
mg