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Sous Vide Sirloin of Veal, Wild Mushrooms and Spring Truffles | Recipe by sousvidetools.com

Sous Vide Sirloin of Veal, Wild Mushrooms and Spring Truffles

Sous Vide Sirloin of Veal, Wild Mushrooms and Spring Truffles Recipes Sousvide, Sirloin, Veal, Spring, Truffles, dinner, simple, British
  • COOK TIME: 2 Hours 30 Minutes
  • PREP TIME: 15 Minutes
  • DIFFICULTY: Easy
  • SERVES: 2

Ingredients

  • 500g of veal sirloin, trimmed
  • Salt
  • 1 tbsp. of truffle oil
  • Dried thyme
  • Zest of ½ lemon, juice reserved
  • 2 tbsp chopped parsley
  • 1 small fresh truffle
  • 300g mixed wild mushrooms
  • 50g butter

Method

  1. Set your water bath or circulator to 55.5°C
  2. Place a pan onto a moderate heat, add some oil and caramelise the sirloin all over then remove from the pan
  3. Once cool, season the veal sirloin and rub with the truffle oil, then place into a vacuum pouch and seal
  4. Cook sous vide for 2 ½ hours, once cooked removed from bath and reserve
  5. Place a pan on a high heat, remove the sirloin from the pouch and pat dry. Pour a little oil into the pan, and quickly sear the sirloin to create a crust on all sides then remove from the pan and rest
  6. Using the same pan, add the butter and mushrooms and stir fry until the butter starts to foam. Then add the fresh parsley, lemon juice, seasoning and pure over the Veal to serve

Chef’s Tip:

Once cooked, remove from the pouch and finish on the BBQ for a beautiful Smokey Aroma

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