Main events, RecipesMike PittsMarch 27, 2020steak, sous vide

Sirloin with beer sauce

Main events, RecipesMike PittsMarch 27, 2020steak, sous vide

Having added the sous vide to our gadget list, I had to try a recipe that would showcase the results you can get with the technique. I decided on sirloin as a great cut because it is big on taste and fairly lean so harder to get juicy through frying alone. Inspired by a recipe from Great British Chefs at first attempt I prepared the best steak I ever cooked at home…

Step 1 - Prepare the sirloin

Heat the salt, sugar, peppercorns, coriander seeds and thyme together in 1 litre of water until the sugar and salt have dissolved. Leave this brine to cool in the fridge while the beef comes to room temperature.
Trim the fatty tail of the sirloin and any other sinewy bits while leaving the strip of fat along the top. Trim out any meaty cuts from the fat.
Place the sirloin in the brine and leave for 2 hours.
With 30 min to go, assemble the sous vide and heat the bath to 52 C.
Rinse the steak and pat dry before sealing in vacuum bag with a sprig of thyme and the beef dripping. Place the bag in the water bath for 1.5 hours.

Step 2 - The beer sauce

Take the meaty trimmings, the cuts of fat and a little more beef dripping and brown the meat over medium heat.
Remove the fat rind and trimmings and use the remaining fat to fry the shallots, garlic and a few peppercorns. Once nicely brown deglaze with a splash of sherry vinegar.
Add the beer and reduce by half.
Add the wine and reduce by half.
Return the trimmings and rind to the pan along with another sprig of thyme, the beef stock jelly and 50 ml of water and cook for 20 minutes.
Sieve the sauce and stand in the fridge for 30 min.
Skim off the fat layer and return to clean pan to concentrate and reheat when needed.

Step 3 - Complete the dish

Put a large frying pan over a high heat.
Remove the steak from the water bath and cut from the bag. Dust the meat with icing sugar and place in the hot pan.
Fry 1 min each side to achieve a black caramelised crust but no more.
Leave the steak to rest 10 min while you warm the sauce and finish any sides (I served with triple cooked chips and pre-blanched broccoli finished with a quick fry in the skimmed beef fat).
Carve the steak into thick cross-sections and serve.