Sirloin

600 g sirloin of beef joint

Some salt

Some pepper

Clarified butter for searing

Some fleur de sel

2 shallots

chopped

1 clove of garlic

chopped

Clarified butter for sweating

50 g butter

5 tbsp breadcrumbs

1 chilli pepper

5 sprigs of rosemary

chopped

5 sprigs of thyme

chopped

½ tsp salt

Salt the meat generously. Heat clarified butter in a frying pan. Sear the meat on all sides and season with pepper. Put on a wire shelf in the middle shelf position. Line a baking tray with baking paper and put in the bottom shelf position. Insert the food probe into the thickest part of the meat and connect it to the cooking space.

Using the soft roasting seared mode, cook at a food probe temperature of 58 °C for 3 hours.

Sweat the shallots and garlic in a little clarified butter in a small pan over a medium heat until soft. Add the rest of the ingredients and cook until golden brown. Remove the chilli pepper.

Carve the meat. Sprinkle some fleur de sel on the cut surfaces and spread herb breadcrumbs over the top.

Soft roasting, to food temperature 58 °C(max 3 Hrs)