Sous Vide Beef

Sous Vide Beef

Serves 4

For the beef

  • 4 x 300g Hereford organic sirloin steak
  • A little oil (we use British rapeseed)
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 1 tsp smoked Maldon salt

For the dehydrated onion powder

  • 1 bunch of spring onions, washed, trimmed and thinly sliced

For the spring onion purée

  • 3 bunches of spring onions, washed and thinly sliced
  • 3 white onions, peeled and finely sliced
  • 150ml double cream
  • 50ml good quality olive oil

For the chive oil

  • 2 bunches of chives
  • 500ml of grapeseed oil

For the pickled kohlrabi

  • 1 kohlrabi, peeled, thinly sliced and leaves reserved
  • 150ml chardonnay vinegar
  • 100g sugar
  • 50g water

For the charred baby onions

  • 8 baby onions, skin left on and halved
  • Salt, pepper, unsalted butter and oil for frying
  • Assorted micro herbs, to garnish

Appliance tip: Use the following sous vide temperatures on a Miele Steam Oven to achieve different cooking results with your beef sirloin. Rare 49°C, Medium-Rare 54°C, Medium 57°C, Medium-Well 63°C and for Well-Done 69°C.

Food tip: Where possible, support local producers and buy high quality meat that has been sustainably farmed. There are some amazing rare breeds in the UK.

The sous vide technique is perfect for cuts of beef like sirloin as it prevents the meat from drying out during the cooking process. Vacuum sealed and then cooked in the Miele Steam Oven at a precise temperature, the succulent beef is served with textures of onion

For the beef

  1. Lightly rub each steak with oil and season well. Sear in a very hot frying pan and place inside a large vacuum bag with the rosemary, thyme and smoked salt.
  2. Using a Miele Sous Vide Vacuum Drawer, seal on the highest vacuum setting, then transfer to a Miele Steam Oven and cook at 54°C for 1 hour.

For the dehydrated onion powder

  1. Preheat a Miele Gourmet Warming Drawer to 85°C. Place the spring onions on a baking tray and dehydrate in the warming drawer for 4 hours. Once dried, grind to a powder and transfer to a lidded container until needed.
  2. For the spring onion purée, sweat the onions in a saucepan over a medium heat (setting 5 or 6 on a Miele Induction Hob) until soft and translucent.
  3. Add the cream and bring to the boil. Add the spring onions and cook until tender.
  4. Transfer to a blender, blitz until smooth and pass through a sieve into a stainless steel bowl. Cool the purée over a bowl of ice then cover and refrigerate until required.

For the chive oil

  1. Blanch the chives in boiling water for 10 seconds and then refresh immediately in ice-cold water. Pat dry and blend with the oil. Pass through a coffee filter and keep covered until needed.

For the pickled kohlrabi

  1. Combine the vinegar, sugar and water in a small saucepan and bring to the boil, then allow to cool.
  2. While the liquor is cooling, cut 30mm rounds from the slices of kohlrabi and add to the cooled liquor for 30 minutes.

For the charred baby onions

  1. Heat a frying pan over a medium-high heat (setting 6 or 7 on a Miele Induction Hob) and cook the onions, cut side down, until softened and charred (around 10-15 minutes). Remove from the heat, before carefully separating each petal. Keep warm until needed.

To serve

  1. Place a frying pan on a high heat and add the butter. Once the butter begins to foam add the beef and allow to colour on both sides. Let the beef rest for 10-15 minutes before serving.
  2. Warm the spring onion purée in a frying pan over a high heat. Place the kohlrabi onto a Perforated Steam Tray and place into a Miele Steam Oven for 2 minutes on 90°C.
  3. Cut each beef steak into 3-4 pieces and position in the centre of the plate. Remove the kohlrabi from the steam oven and place a few pieces next to the beef. Spoon a large tablespoon of spring onion purée next to the beef, then scatter the baby onion petals and pickled kohlrabi around the plate. Finish with a drizzle of chive oil and a sprinkling of onion powder.

Miele recipe