Recipe

Sirloin

Sirloin is one of the most popular cuts of beef. It is more affordable and has a stronger flavour than tenderloin. When cooked sous-vide, it can also approach tenderloin in tenderness.

Use sirloin for this recipe, preferably without internal membranes, and trim it carefully. A thin piece (up to about 4 cm) can be cooked whole. Cut a thicker piece into slices 2-3 cm thick. Season with salt and pepper, place in a vacuum bag, add a small amount of butter and remove the air. Adjust the temperature of the water bath according to the desired degree of doneness. I recommend trying 60°C (medium) for the first time, and add or subtract according to taste during future preparation. We measure the thickness of the meat in vacuum bags, and according to the selected temperature and thickness, we find the necessary preparation time in the tables. We put the bags with meat in the water bath and we can focus on other things. After cooking, remove the meat from the bags, dry it with a paper towel and fry it in hot olive oil for a few seconds. Cut into two halves with an oblique cut and serve.

Suggested side dishes

Vegetable and potato puree

Use floury potatoes (cooking type C) and root vegetables in a 1:1 ratio. For the root vegetables, use 3 parts carrot, one part parsley root and one part celeriac. Peel, chop and boil until tender, about 15-20 minutes. Drain, then add a little butter, salt, pepper, parsley leaves and Dijon mustard. Mash coarsely and serve.

Tomato-pepper sauce

Finely chop the onion and garlic. Boil the tomatoes, cool them in cold water and peel them. Cut the pepper and tomatoes into thicker cubes. Fry the onion in olive oil, add tomatoes, saute for a while and add paprika. Add wine and simmer for a few minutes. Pour the mixture into a suitable container and mix coarsely. Season with salt and pepper and serve.