Recipe detail

Beef Slow-roast sirloin with creamy vegetable sauce

21.7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: Czech

Program steps

  • Preheating:
  • 75 °C

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Hot air
100 %
probe icon Termination by core probe temperature
probe icon55 °C
probe icon 160 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
beef sirloin, whole 1.6 kg
English mustard 25 g
butter 100 g
brown mustard 60 g
white wine 100 ml
lemon, peeled 1 pcs
strong beef stock 1.5 l
double cream 500 ml
Granny Smith apple, diced 1 pcs
evoo 10 ml
salt 10 g
black pepper, ground 3 g
white vinegar 10 ml
bouguet garni with 20 pcs black peppercorne 1 pcs
allspice berries 10 pcs
bay leaves 5 pcs
onions, diced 150 g
carrots, diced 250 g
celeriac 150 g


1. Lightly sear the beef on a very hot skillet 2. Set the oven on dry heat at 60°C and core probe temperature at 55°C 3. Season your seared beef with salt, pepper and the English mustard before placing in a GN and bake until your hear the core probe signal 4. In large pot slowly sautée the carrots and celeriac, adding the onions at a later stage. Once your soffritto gains a golden hue, add the apple, brown mustard and lemon. Keep going for another 5 minutes, stirring. Deglaze with wine until it has reduced and the alcohol evaporated. Add the beef stock and the bouquet garni, lower the heat and cook for another 30-40 minutes. Remove the bouquet garni and finish with double cream 5. Blend the sauce, add butter and pass through a fine sieve while it’s still warm 6. Season with salt, pepper, sugar and vinegar 7. Allow the beef joint to rest at room temperature and slice thinly 8. Plate and pour warm sauce over the meat. Best served with dumplings