Top Sirloin with mashed potatoes and green beans

It has been a while since I cooked Sous Vide beef, therefore I also added a new twist with a heat gun finish.

Author

Alex Gemmeke

As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

Prep Time: 00:00

Recipe Time: 02:30

Temperature : 129.2F / 54C

Ingredients

• 1kg Top Sirloin
• 4 medium-sized potatoes
• 250g green beans
• 4 pieces of garlic
• 100g cream cheese
• 100g butter
• Salt and pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 54ºC / 129.2ºF
2. Salt and pepper or marinate the steak to taste and then put it in a vacuum bag or zip-loc bag under the water immersion technique. Once the temperature is reached send the top sirloin to bathe for 2 hours at 54˚C.
3. Shortly before time is up, increase the temperature to 84°C, remove the meat and prepare a bag with the green beans, the peeled garlic and half of the butter. Once the temperature is reached, let the beans bathe for 40 minutes, while you boil you potatoes in a traditional manner.

Heat gun finish

1. You can leave the meat rest for a little while, while preparing the other ingredients. Around 15 Minutes before end of the cooking time for the beans, prepare the finish for the meat. I for the first time used the finish from a heat gun. If you do so, make sure that the surface is heat resistant and do not forget to tap the meat dry before proceeding.
2. I needed around 10 minutes for my finish on top heat, then left the meat to rest, while I mashed the potatoes with the cream cheese and remaining butter. The beans come ready out of the bag, just remove the garlic.