Sous Vide Steak with Sauce: Ultimate Juicy Dinner Recipe

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Tender sirloin steak sous vide to perfection, then seared and served with a luxurious mushroom-brandy cream sauce.

Scale

2 (6-ounce) boneless sirloin steaks

Salt and freshly ground black pepper

3 1/2 teaspoons unsalted butter

½ tablespoon vegetable oil

5 ounces white mushrooms, quartered

1 large shallot, minced

1 clove garlic, minced

¼ cup brandy

½ cup beef stock

½ tablespoon Worcestershire

¼ cup heavy cream

1 teaspoon Dijon mustard

Thinly sliced scallions, for serving

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1. Set sous vide cooker to 134ºF (57ºC).

2. Season steaks with salt and pepper, add 1 tsp butter per steak, seal in bag.

3. Cook in water bath for 45 minutes to 1 hour.

4. Heat oil and remaining butter in a skillet over medium-high heat.

5. Sear steaks 30–60 seconds per side until browned, then set aside to rest.

6. In same pan, add mushrooms, shallot, and garlic; sauté until soft.

7. Add brandy and reduce by half.

8. Add beef stock, Worcestershire, cream, and mustard. Simmer until slightly thickened.

9. Slice steak and top with sauce. Garnish with scallions.

Searing just before serving helps build rich flavor. You can substitute bourbon for brandy, or use red wine for deeper notes.

Find it online: https://sousviderecipe.com/sous-vide-steak-with-mushroom-sauce/