Fassone beef strips sous vide
800 g Fassone beef sirloin
70 g shallots
600 g celeriac
100 ml milk
500 ml red wine
10 g mixed spices (peppercorns, coriander, cinnamon, juniper)
Rosemary, 1 small bunch
Extra virgin olive oil
Fill and preheat your fusionchef water bath to 70 °C.
Peel the shallots and celeriac, dice them finely, season with salt and pepper, place in a vacuum bag and seal with the milk. Submerge the bag completely into the sous vide water bath and cook for an hour, remove from the bag and blend.
Fill and preheat your fusionchef water bath to to 56 °C.
Pour the wine into a small saucepan, add the spices, leave to reduce by half over a low heat and filter.
Season the meat with salt and pepper, sprinkle with rosemary, vacuum seal and cook at 56°C for 60 minutes.
Remove the meat from the vacuum bag, grill it, slice it and serve it with the wine reduction and celeriac purée.