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!

📝 Ingredients

• 1 1/2 pounds sirloin steak
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 4 tablespoons unsalted butter
• 2 garlic cloves (smashed)
• 1/4 cup red wine
• 1 tablespoon avocado oil (substitute any high smoke point oil)
• 16 ounces mushrooms (any kind)
• 1 shallot
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup sherry
• 1 sprig thyme
• 1/4 cup bag sauce (from the cooked sirloin)

👨‍🍳 Instructions

1. 1Season the steaks with salt and pepper and let sit in the fridge, uncovered, overnight.
2. 2Heat a sous vide water bath to 128F degrees.
3. 3Combine the steaks with the butter, garlic, and wine in a vacuum seal bag and seal.
4. 4Cook for 1 1/2 hours.
5. 5Remove, open the bag and reserve the bag sauce. Pat the beef dry on all sides (for searing).
6. 6Heat a cast iron skillet over high heat (until smoking) and add the avocado oil.
7. 7Sear the beef for 30-45 seconds a side, until a brown crust forms. Be careful not to overcook.
8. 8Serve with mushroom sauce spooned on top.
9. 9--- Mushroom Sauce: ---
10. 10Heat the butter in a skillet over medium-high heat and add the shallots and butter. Cook for 2-3 minutes.
11. 11Add the mushrooms, salt and pepper.
12. 12Cook until mushrooms start losing their liquid, about 5 minutes.
13. 13Add the sherry and thyme and cook for 2-3 minutes.
14. 14Add the bag sauce and simmer until a slightly thickened sauce forms, about 2-3 minutes.
15. 15Serve over beef.