Beef sirloin with celery cream

  • rinderhuefte sous videRinderhuefte Danielphillips
Daniel Phillips
Level of difficulty:

Beef sirloin (Sous Vide):
1 beef sirloin Black Angus
25 g butter
3 sprigs of thyme
2 cloves of garlic

Jamaica sauce:
1 l cranberry juice, reduced 250 ml 
70 ml port
200 ml red wine
200 ml veal gravy
5 coriander seeds
2 cardamom pods
1/2 star anise
2 Jamaica Scotch Bonnet
Tapioca starch (as needed)

Celery cream:
2 celery roots
6 scallions
700 ml coconut milk
1 Birds Eye chili
15 g creme fraiche
25-30 g Basic texture

Root vegetables:
2 thin leeks
10 baby beets, red
10 baby beets, yellow
10 baby carrots

Transgourmet pepper


Beef sirloin (Sous Vide):
Remove tendons and fibers from the sirloin. Portion into equally sized pieces and vacuum together with remaining ingredients. Cook for 90 minutes at 58 °C in the fusionchef sous vide water bath.

Jamaica sauce:
Sauté vegetables in a pot and douse with alcohol and reduce by ¼. Add veal gravy and chili and simmer for 30 minutes. Taste and strain. Thicken with a little tapioca starch.

Celery cream:
Peel celery and cut into small pieces. Sauté with scallions and chili in a pot. Add coconut milk. Let simmer covered, until celery is soft. Mix in the Thermomix with Basic texture, salt, and pepper to a smooth mass. Add creme fraiche prior to serving. Fill cream into an iSi bottle and gas with 1 capsule.

Root vegetables:
Cut leek into equal cylinders, sprinkle with oil and cook in oven black. Remove the black layer prior to serving. Blanch and peel the beets and carrots.

Remove meat for serving from the bag and roast it. Toss the vegetables in a little butter. Distribute the celery cream in the plate. Add 1 piece of sirloin and distribute the vegetables. Pour hot grave over the meat.

Season meat with Transgourmet pepper.

This recipe was kindly provided by Daniel Phillips.