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.

Once you have got to grips with your sous vide equipment why not have a go at Marcus Wareing's Roast Beef with mushrooms, brandy and roast potatoes or Alyn William's Beef sirloin with white asparagus, Solomin's seal and craft ale.