Sous Vide Sirloin With Sherry Mushroom Sauce

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If you love juicy, tender and flavorful steak, you’ll love this Sous Vide Sirloin with Sherry Mushroom Sauce! The sous vide method allows you to precisely control the cooking temperature so your steak is cooked evenly and to your desired level of doneness every time! 

Sirloin steak prepared sous vide style is the best way to enjoy steak! It yields perfectly medium-rare steak (similar to this sous vide new york strip, sous vide porterhouse, sous vide ribeye, sous vide London broil or this sous vide flank steak) and takes the guesswork out of cooking beef. 

The sous vide allows you to control the temperature, so over-cooking your steak is almost impossible. Being able to achieve just the right temperature and texture when cooking is the reason why we enjoy our sous vide so much!

You might also want to check out this guide to the best sous vide steak if you want even more tips and tricks for getting perfectly cooked steak.

We love these steaks paired with air fryer baked potatoes and Instant Pot carrots, but the side options are endless!

And, don’t forget the sherry mushroom sauce. It’s so easy and delicious!

Jump to:

• Why this recipe works
• What is Sous Vide?
• Other sous vide beef recipes
• Ingredients
• Step by step instructions
• How to make sherry mushroom sauce
• Sous vide sirloin temperatures
• Expert tips
• Common questions
• Serving options
• Recipe
• 💬 Comments

Why this recipe works

1. It’s a foolproof way to prepare steak. Just set the temperature of your sous vide water bath to your desired temperature and your steak is cooked just the way you like it!
2. With traditional cooking methods (like grilling), you need to keep a close eye on steak to ensure it doesn’t overcook. The sous vide is hands off and frees up your time to make dessert like this air fryer cheesecake!
3. Sirloin steaks are more budget friendly compared to other types of steak, so this recipe is a great option for feeding a crowd.

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum-seal bags

You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!

Other sous vide beef recipes

• Sous Vide Picanha
• Sous Vide Top Sirloin Filet
• Sous Vide Beef Tenderloin
• Sous Vide Filet Mignon
• Sous Vide Beef Ribs
• Sous Vide Skirt Steak
• Sous Vide Chuck Roast
• Sous Vide Brisket

Ingredients

For the full list of ingredients and quantities, refer to the recipe card at the bottom of the post.

You need 1 ½ pounds of sirloin steak for this recipe. You can easily find sirloin steaks in the meat section of your grocery store or at your local butcher shop. 

These steaks come from the sirloin section of a cow, and can be designated as either top sirloin or bottom sirloin. Top sirloin was used for this recipe. (You might also like this sous vide sirloin tip roast if you like sirloin steak)

The steaks are dry brined with salt and pepper and then cooked with butter, garlic, red wine and shallots.

I recommend using unsalted butter as the steaks are seasoned with salt before being vacuum sealed with the other ingredients.

For the red wine, Cabernet Sauvignon or Pinot Noir are great options for cooking beef.

If you don’t have shallots, yellow or red onions will work too.

Once the steaks are cooked, they’ll be served with a sherry mushroom sauce. 

You’ll need 16 ounces of mushrooms for this sauce. I used a mix of white and bella mushrooms, but you can use any kind you prefer.

For the most flavorful sauce, you’ll want to use ¼ cup of sherry. You can use dry sherry or cooking sherry, just note that cooking sherry has salt added to it, while dry sherry does not.

Step by step instructions

Season the steaks with salt and pepper and let sit in the fridge, uncovered, overnight.

Heat a sous vide water bath to 128F degrees.

Combine the steaks with the butter, garlic, and wine in a vacuum seal bag and seal.

Cook for 1 ½ hours.

Remove, open the bag and reserve the bag sauce. Pat the beef dry on all sides.

Heat a cast iron skillet over high heat (until smoking) and add the avocado oil.

Sear the beef for 30-45 seconds a side, until a brown crust forms. Be careful not to overcook.

Serve with mushroom sauce spooned on top.

How to make sherry mushroom sauce

Heat the butter in a skillet over medium-high heat and add the shallots and butter. Cook for 2-3 minutes.

Add the mushrooms, salt and pepper.

Cook until mushrooms start losing their liquid, about 5 minutes.

Add the sherry and thyme and cook for 2-3 minutes.

Add the bag sauce and simmer until a slightly thickened sauce forms, about 2-3 minutes.

Serve over beef. 

Sous vide sirloin temperatures

The recipe calls for cooking sirloin to 128F degrees. This will result in a medium-rare steak that’s tender and juicy. If you prefer your steaks cooked another way, refer to the table below, adapted from Serious Eats.

Doneness	Temperature
Rare	120°F to 127°F
Medium-rare (recommended)	128°F to 134°F
Medium	135°F to 144°F
Medium-well	145°F to 155°F
Well-done (not recommended)	156°F and above

Expert tips

1. When sealing the bag, try to make sure the steaks are in a single layer. This will ensure even cooking.
2. Removing air from the bag is an important step as it helps keep bacteria out of the bag and safely cooks your food.
3. Air may still get in the bag and cause the bag to float. If this happens, just open the bag, let the air out and reseal it.
4. To prevent floating, you can also use a sous vide sinker weight or something heavy to weigh down the bag.
5. For the best sear, use a paper towel to dry the surface of the steaks before browning them in the skillet.
6. The skillet should be super hot before adding the steaks so it browns and forms a crust quickly without overcooking.
7. Be sure to use a high smoke point oil for searing.
8. For even browning, don’t overcrowd the skillet. This means you may need to brown the steaks in two batches.
9. Be careful not to brown the steaks for more than 30-45 seconds per side as they will overcook.
10. Instead of searing in a hot skillet, you can also grill the steaks over high heat to get the browned crust.

Common questions

Serving options

• For an elegant meal, these steaks are perfect with truffle mashed potatoes and sous vide asparagus.
• For a more casual meal, serve them up with air fryer frozen french fries or crispy smashed potatoes.
• While the sherry mushroom sauce is absolutely delicious, you can also slice up the steaks and serve them with chimichurri sauce, remoulade sauce or homemade barbecue sauce.
• Enjoy a little surf and turf and pair these steaks with sous vide scallops or sous vide lobster tail.

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