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.