Sirloin Roast
Ingredients
- 1 kg Sirloin Roast Joint
- 1 tsp Basil
- 1 tsp Chives
- 1 tsp Parsley
- 3 cloves Garlic
- 1 tsp Onion salt
- 1 tsp Salt
- 1 tsp Black pepper
Instructions
- Mix all herbs, garlic salt & pepper.
- With the ties still on your beef, season using the herb mixture.
- Place inside vacuum sealed bag.
- Sous vide at desired temperature (55C for medium rare for 8-10 hours depending on thickness of joint.
- Once done, remove from bag and pat dry with kitchen roll.
- Heat skillet and add oil/fat with a high smoke point (I use beef dripping) until pan is hot & smoking (The hotter the better).
- Sear the joint on the pan.
- Slice & serve.
Notes
Cook Temperatures
| Temperature | Celcius | Fahrenheit |
|---|---|---|
| Bleu | 26° - 38°C | 80° - 100°F |
| Rare | 49° - 51°C | 120° - 125°F |
| Medium Rare | 55° - 57°C | 130° - 135°F |
| Medium | 60°-63°C | 140°-145°F |
| Medium Well | 65° - 69°C | 150° - 155°F |
| Well Done (Have chicken instead) | 71°C | 160° - 175°F |
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