Sirloin is a prime cut of beef and benefits from being cooked for a long time at a low temperature. This cooking method ensures the beef is cooked evenly all the way through. For this method you will need vacuum pouches, a sealer and either a a water bath or a large saucepan.
Fill the container with water and preheat to 55°C
Season the beef with salt and pepper, place into a bag with a splash of olive oil
Seal the bag under maximum pressure
Place into the water and cook for 10 hours
Remove from the bag and drain on kitchen paper, if you are using it straight away seal in a very hot frying pan until caramelised all over
If not using the sirloin straight away, plunge the bag into iced water for 30 minutes to cool then reserve in the fridge. Reheat for at least 20 minutes in the water bath when ready to serve