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Sous Vide Striachetti – Sauteed Sirloin

Sous Vide Striachetti – Sauteed Sirloin

Sous Vide Striachetti - Sauteed Sirloin | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Mouthwatering Sauteed Sirloin otherwise known as Striachietti in Argentina is amazing when you sous vide the sirloin first. So juicy!

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Yields1 Serving
Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins

 4 tenderloin medallions. About 2.5 inches thick
 dry porcini mushrooms. (never use fresh)
 baby arugula
 balsamic vinegar
 extra virgin olive oil
 4 tomatoes

1

Add the porcini mushrooms to a container with warm water so they get re hydrated.

2

Tie the medallions so they keep their shape under the pressure of the sv pouch. Put the tenderloin medallions in a Sous Vide pouch along with some olive oil. Set the Sous Vide to 125F and cook for at least 2 hours. Be careful, you might need some weight cause they like to float.

3

Take them out of the pouches and pay them dry. Cut off the cords. Add salt and pepper to taste. Heat well a cast iron skillet big enough for the 4 medallions. Be careful to not go too much over 400f cause you can burn the oil. Add some olive oil and add the medallions. We are only looking to get a nice crust. They are already cooked.

4

Cut the tomatoes in 4, and after you turned the me salió a and are in the last side, add them to the skillet. They will cook quite fast.

5

Add the mushrooms, wait a minute or two, flip the tomatoes. Wait another minute or two, add the arugula on top of drizzle some balsamic vinegar. Let it cook for about 60 seconds and then take it out and plate it. If possible over warm plates.

6

For the side you can make some asparagus. I cook them in another Sous Vide in a pouch with salt and olive oil for 18 minutes at 185F.

NOTE
7

Cooked medium rare. Adjust temps to your liking.

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Recipe Resource - Victor Wolansky

Ingredients

 4 tenderloin medallions. About 2.5 inches thick
 dry porcini mushrooms. (never use fresh)
 baby arugula
 balsamic vinegar
 extra virgin olive oil
 4 tomatoes

Directions

1

Add the porcini mushrooms to a container with warm water so they get re hydrated.

2

Tie the medallions so they keep their shape under the pressure of the sv pouch. Put the tenderloin medallions in a Sous Vide pouch along with some olive oil. Set the Sous Vide to 125F and cook for at least 2 hours. Be careful, you might need some weight cause they like to float.

3

Take them out of the pouches and pay them dry. Cut off the cords. Add salt and pepper to taste. Heat well a cast iron skillet big enough for the 4 medallions. Be careful to not go too much over 400f cause you can burn the oil. Add some olive oil and add the medallions. We are only looking to get a nice crust. They are already cooked.

4

Cut the tomatoes in 4, and after you turned the me salió a and are in the last side, add them to the skillet. They will cook quite fast.

5

Add the mushrooms, wait a minute or two, flip the tomatoes. Wait another minute or two, add the arugula on top of drizzle some balsamic vinegar. Let it cook for about 60 seconds and then take it out and plate it. If possible over warm plates.

6

For the side you can make some asparagus. I cook them in another Sous Vide in a pouch with salt and olive oil for 18 minutes at 185F.

NOTE
7

Cooked medium rare. Adjust temps to your liking.

Sous Vide Striachetti – Sauteed Sirloin

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