My first trial with the Anova:
Vacuum sealed some dry aged Sirloin Steak, cooked for 60 min. at 58°C.
Meanwhile I sliced some champignons, fried them with some olive oil, butter, and garlic in a pan, added some sliced fresh green, a splash of red wine and lemon and some onions before the mushrooms are ready. Put everything on a plate and kept it warm in the oven.
Then put the Sirloin out of the bag and briefly into the pan to give it some color. Ready.