Cuisine SolutionsGrass-Fed Sliced Beef Sirloin
Serves 3-4, 14oz$22.85/lb
Lean top sirloin beef is seared and slow cooked to perfection — yielding tender, juicy meat that's surrounded in a savory, peppery crust.
Indulge your love of fine food with Cuisine Solutions' deliciously prepared gourmet recipes. Using the innovative sous-vide method our chefs pioneered, our entrées are vacuum-sealed and slow-cooked at a steady precise temperature until they reach flavor perfection. Just reheat and savor a one-of-a-kind gourmet experience.
Sous-vide—French for "under-vacuum"—is an innovative cooking technique developed in 1971 by our chief scientist, Dr. Bruno Goussault. Food is vacuum-sealed in a specially designed pouch, slow-cooked in water at precise temperatures until perfectly cooked through, and then flash-frozen or refrigerated. No other cooking method produces such textures and flavors or maintains the natural integrity of food sources so well. (from Cuisine Solutions)
If product is frozen, thaw overnight under refrigeration.
1. Preheat a non-stick pan with 1 ½ TBSP of olive or canola oil on high heat.
2. Remove beef from the pouch and set aside the natural juices. Discard plastic pouch and tray.
For Medium Rare:
• Pat dry the beef and separate it into 2 halves, keeping slices tightly packed.
• Using tongs to prevent slices from separating, sear the beef on high heat for 2 ½ minutes on each side.
For Well Done:
• Add a few individual slices at a time to the hot pan and gently sear 30 seconds on each side.
• Once all the slices have been heated, return them to the pan.
3. Remove the pan from heat, pour the natural juices over the beef and let it stand for 1-2 minutes before serving.
|Serv. Size 3 oz (84g)|
|Amount Per Serving
|Calories 120||Calories From Fat 40|
|% Daily Value *|
|Total Fat 4.5g||7%|
|Saturated Fat 2g||10%|
|Trans Fat 0g|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|** Contains less than 2 percent of the Daily Value of these nutrients.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Calories per gram:|
|Fat 9 · Carbohydrate 4 · Protein 4|
Beef Sirloin, Seasoning (Water, Seasoning (Salt, Spices (Black Pepper, Red Pepper, White Pepper, Oregano, Thyme, Basil), Paprika, Dehydrated Garlic, Dehydrated Onion, And Less Than 1% Sunflower Oil), Salt).
Like That? You'll Love This
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ABOUT OUR PACKAGING
Standard PackagingA Styrofoam tray that is sealed in plastic — rigid enough to stack in the fridge, and free of charge. Meat in standard packaging is best when eaten within 3 days (stored at a refrigerator temperature of 38 degrees). For optimal freezing we recommend vacuum packaging.
Vacuum PackagingThis sturdy, airtight plastic pouch will protect and prolong the life of your order. It is perfect for freezing. With the seal intact, vacuum-packed meat will keep for up to 9 months in your freezer. For your convenience, each roast is individually vacuum packed; when meat is sold as a chop, steak or by the pound, your meat will be vacuum-packed based on minimum quantity. For example, if the minimum quantity of chops is two, your chops will arrive in vacuum-packs of two.
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ABOUT OUR HEAT INDEX
We've developed this Heat Index to give you an approximation of how spicy a particular dish tastes. Keep in mind that people tolerate chili heat in very different ways, so this scale may not reflect your individual experience with a dish.*
NO HEATThere's no heat here — safe for the kids.
MINOR HEATExpect no more than a little tingle on the tongue.
SUBTLE HEATOne might describe this dish as "peppery."
MEDIUM HEATA spicy warmth that builds as you eat and lingers a while.
STRONG HEATThis dish has kick — keep a cool beverage on hand.
FIERY HEATYour eyes will water. Your nose will run. You've been warned.
*Note for sensitive palates: Heat ratings are never guaranteed! Due to unpredictable environmental variations that range from rainfall to chance genetic changeability, chili spice often differs. Even two identical-looking jalapeños can pack two very different heat levels.
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