Sous Vide Sirloin Steaks with Mushroom Cream Sauce

True comfort food, and so easy to make, the Sous Vide Sirloin Steaks with Mushroom Cream Sauce is perfect for any dinner party you're getting ready to throw. The Anova Sous Vide ensures that the steaks will not overcook — something that I absolutely love. Note that when I am preparing this recipe, I tend to complete the mushroom cream sauce while the steak cooks, typically in the final 15 minutes. As the winter is quickly approaching, don't be afraid to pull this recipe out on a chilly evening by the fireplace.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:20

Recipe Time: 00:45

Temperature : 134.6F / 57C

Ingredients

• 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

Directions

1. Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
2. Season the steaks with salt and pepper and place in a large zipper lock or vacuum seal bag. Top each steak with 1 teaspoon butter. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 45 minutes or up to 1 hour.
3. About 15 minutes before the steaks are done, assemble the remaining ingredients. About 5 minutes before steaks are done, begin heating the oil and remaining 1 1/2 teaspoons butter in a heavy skillet over medium-high heat.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the steaks from the bag and pat very dry with paper towels. Reserve the cooking liquid in the bag.
2. Add the steaks to the hot skillet and sear until well-browned on both sides, about 1 minute per side. Transfer to cutting board, cover, and let rest while preparing sauce.
3. Add the mushrooms and shallots to the same skillet. Cook over medium-high heat until softened, 5 to 10 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
4. Add the brandy and bring to a rapid simmer, scraping up any browned bits from the bottom of skillet. Continue to simmer for 2 minutes. Add the stock, Worcestershire sauce, and reserved cooking liquids. Continue to simmer for 2 minutes.
5. Add the heavy cream, bring to a boil, and then lower heat to medium. Simmer sauce until thickened, about 5 minutes.
6. Remove the skillet from the heat and stir in Dijon mustard. Place steaks on serving plates and top with sauce. Garnish with scallions and serve.