Sous Vide Veal Sirloin | Recipe by

Sous Vide Veal Sirloin with Smoked Anchovy Butter, Split Red Wine Vinaigrette

Sous Vide Veal Sirloin with Smoked Anchovy Butter, Split Red Wine Vinaigrette Beef
  • COOK TIME: 6 hours
  • PREP TIME: 30 Minutes
  • DIFFICULTY: Medium
  • SERVES: 4


  • 1 x 2kg Veal Sirloin
  • 1 x 200g Tin Smoked Anchovy
  • 150g Butter Softened
  • 3 tbsp Chopped Tarragon
  • 300mls Good Quality Red Wine
  • 30mls Red Wine Vinegar
  • 150mls Rapeseed Oil
  • 500g Tender Stem Broccoli
  • 75g Peeled Almonds
  • 50g Parmesan Shavings
  • 1 tsp Dijon Mustard
  • Sea Salt and Pepper



Sous Vide Water Bath
Vacuum Pouches
Vacuum Food Sealer
Chopping Boards
Kitchen Knives
Wire Rack
Roasting Dish
Pastry Brush
Gravity Slicer
Deep Fat Fryer


This dish really is the king of meats! It adds a massive lift of luxury to any dinner party or gathering.


  1. Take the anchovy from the tin and retain their juices for later. Chop into small pieces and fold into the butter with half the chopped tarragon leaves. Mould the butter into a tube using cling film and refrigerate for later use
  2. Trim any silver skin from the underside of the veal, cross hatch the fat side and season with salt and pepper. Add the retained anchovy juices to the pouch with the veal and seal with the vacuum sealer
  3. Place in a preheated water bath at 55 degrees for 5 ½ hours
  4. Pour the red wine into a pan and reduce to 100mls. Add the red wine vinegar and the Dijon mustard then whisk in the rapeseed oil and season to taste
  5. In a pan of boiling water with salt blanch cook the broccoli for 3-4 minutes or until tender. Refresh in iced water
  6. Dry roast the almonds to a golden colour and retain for later use
  7. In a large pan add a little oil then take the veal from the pouch and caramelise heavily especially the fat side. In the same pan caramelize the broccoli until nut brown then deglaze the pan with the vinaigrette
  8. To serve slice the veal onto a board or plate and garnish with the broccoli, a slice of the anchovy butter, almonds and the parmesan shavings before drizzling the dressing over the meat

Chef’s Tip –

Try adding a little truffle oil to the pouch with a sprinkle of thyme and a hint of lemon zest.

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