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Sirloin Roast

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Sirloin Roast

Course Main Course
Cuisine European
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes

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

TemperatureCelciusFahrenheit
Bleu26° - 38°C80° - 100°F
Rare49° - 51°C120° - 125°F
Medium Rare55° - 57°C130° - 135°F
Medium60°-63°C140°-145°F
Medium Well65° - 69°C150° - 155°F
Well Done (Have chicken instead)71°C160° - 175°F

Stef

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