# Dry agend Sirloin with mushrooms
**URL:** https://community.anovaculinary.com/t/dry-agend-sirloin-with-mushrooms/5217
**Category:** Anova Precision® Cooker
**Created:** [February 28, 2017, 10:20pm UTC](https://community.anovaculinary.com/t/dry-agend-sirloin-with-mushrooms/5217 "2017-02-28T22:20:47Z")
**Posts on this page:** 4
**Page:** 1
### Author:  [@Ringelband](https://community.anovaculinary.com/u/Ringelband)
#### Post date: [February 28, 2017, 10:20pm UTC](https://community.anovaculinary.com/t/dry-agend-sirloin-with-mushrooms/5217/1 "2017-02-28T22:20:47Z")
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.
Was delicious!
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### Author:  [@john.jcb](https://community.anovaculinary.com/u/john.jcb)
#### Post date: [March 1, 2017, 2:14pm UTC](https://community.anovaculinary.com/t/dry-agend-sirloin-with-mushrooms/5217/2 "2017-03-01T14:14:53Z")
This looks delicious. To make the sear look more like it does in a steakhouse be sure and dry the meat before searing. The evaporation of the moisture slows down the caramelizing process. I have started cooking my steaks a couple of degrees cooler than my desired result and giving them a really good sear. Has worked out great.
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### Author:  [@lbrink](https://community.anovaculinary.com/u/lbrink)
#### Post date: [March 1, 2017, 10:54pm UTC](https://community.anovaculinary.com/t/dry-agend-sirloin-with-mushrooms/5217/3 "2017-03-01T22:54:28Z")
This looks amazing! I love what you did with the champignons. Next time, you could even try making a steak sauce with your pan drippings after you sear (along with the remaining juices from the sealable bag) - deglaze the pan with some red wine, beef stock, herbs and butter (recipe here: [How to Make a Pan Sauce, Meat's Best Friend | Bon Appétit](http://www.bonappetit.com/test-kitchen/how-to/article/perfect-pan-sauce)). Cheers! 😀
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### Author:  [@Liz11](https://community.anovaculinary.com/u/Liz11)
#### Post date: [March 2, 2017, 7:17pm UTC](https://community.anovaculinary.com/t/dry-agend-sirloin-with-mushrooms/5217/4 "2017-03-02T19:17:28Z")
another searing resource: [Comprehensive Searing Guide: How to Get the Perfect Finish Indoor-Style – Anova Culinary](https://anovaculinary.com/anova-searing-guide-part-1/)