Hey, first post here 🙂
Today I cooked Sirloin for dinner.
Sous Vide 135°F for 45 minutes, finished on cast iron pan, then basted with butter, garlic, and thyme. Rested, then topped with peppercorn sauce.
Served alongside garlic and thyme sautéed asparagus in butter.
What do you think?
by radicates
2 Comments
Looks amazing. You make your own sauce? If so, how?
Christ on stilts that looks good. Thanks for sharing the sauce