Sous-Vide Sirloin with Mushroom Cream Sauce & Root Vegetables

A tender sous-vide sirloin steak, complemented by forgotten root vegetables, crispy mushroom chips, and a rich mushroom cream sauce.

Tip: For best results, use high-quality beef and fresh seasonal mushrooms.

Servings: 4
Cooking Time: Varies per component

Ingredients

Sous-Vide Sirloin:

• 1 kg sirloin steak (thick loin) of beef
• Sea salt & black pepper
• 30 ml clarified butter or oil
• 1 sprig rosemary
• 1 sprig thyme

Sous-Vide Root Vegetables:

• 300 g mixed turnips (e.g., yellow, green, and red turnips with roots)
• 1 tbsp butter
• 100 ml chicken stock

Mushroom Chips:

• 150 g mushrooms
• Salt
• Mushroom Cream Sauce (Sous-Vide):
• 300 g mushrooms
• 1 onion
• 80 ml cream
• 30 g butter
• Salt

Required Equipment

Sous-vide stick
Vacuum sealer & bags
Dehydrator or oven
Blender or fine sieve

Preparation

Sous-Vide Sirloin Steak

• Season the sirloin steak with salt, pepper, rosemary, and thyme.
• Vacuum seal the meat and cook it sous vide at 56°C for 20 minutes.
• Just before serving, remove the steak from the bag, pat dry, and sear on all sides over high heat with clarified butter or oil. Season with additional black pepper before serving.

Sous-Vide Root Vegetables

• Wash the turnips thoroughly and cut them into 3mm slices.
• Mix them with salt and brown butter, then vacuum seal.
• Cook sous vide at 85°C for 8 minutes.
• Before serving, drain and glaze in a pan with butter and chicken stock.

Mushroom Chips

• Thinly slice the mushrooms and season with salt.
• Dry them in an oven at 55°C for 24 hours or use a Hendi dehydrator for best results.

Mushroom Cream Sauce (Sous-Vide)

• Wash the mushrooms and cut them into large pieces.
• Peel and dice the onion.
• Sauté the mushrooms and onion in butter, then mix in the cream.
• Vacuum seal the mixture and cook sous vide at 85°C for 20 minutes.
• Remove from the bag, puree, and strain through a fine sieve for a smooth texture.
• Season with salt to taste.

Plating & Serving

• Spread the warm mushroom sauce in the center of the plate using a piping bag to create a 'pedestal'.
• Thinly slice the cooked turnips and sprinkle them with coarse sea salt over the puree.
• Arrange the glazed turnips colorfully on the plate and place the mushroom chips between them.
• Decorate the dish with cornflowers for an elegant touch.

This recipe is brought to you by Marius Tim Schlatter