Emma Bengtsson’s Sirloin and Pressed Cabbagewith Black Garlic Puree


Chef Emma Bengtsson of Aquavit utilizes both sous vide and a grill to prepare this mouthwatering recipe. 



28 oz veal stock
1 Tbsp sugar
1 Tbsp butter
1 red onion, sliced
Sugar, to taste
Attika, to taste
Salt, to taste


Cabbage Puree

8 oz cabbage, roughly chopped
¼ C dry red wine
1½ Tbsp soy sauce
¼ tsp xantham gum


Pressed Cabbage

1 red cabbage
1½ Tbsp Attika
⅔ C sauerkraut juice
3½ tsp salt



2 sirloin steaks, about½ lb each (if they’re more than 1 inch thick, increase cooking time)
Salt, to taste
Pepper, to taste
3 Tbsp butter
2 cloves garlic, crushed
1 sprig thyme


To Serve

2 heads black garlic



  • Sous vide circulator
  • Sous vide pouch
  • Vacuum sealer
  • Blender
  • Fine-mesh sieve


Prepping time: 80 minutes / Cooking time: 70 minutes (excludes sous vide cooking)




For the Sauce:

  1. Heat butter over medium heat and add onions, stirring occasionally until dark, about 30–45 minutes.
  2. In a heavy-bottomed pan over high heat cook sugar, stirring constantly for five minutes, to make a dark caramel.
  3. Once dark, add stock and onions. Reduce stock by half. Strain and season with salt, Attika, and sugar to taste.

For the Cabbage Puree:

  1. Seal cabbage, red wine, and soy sauce in a sous-vide pouch and cook at 203˚F (95˚C) for 90 minutes.
  2. Strain cabbage and reserve liquid.
  3. Blend cabbage, adding cooking liquid as needed to make smooth. Add xantham gum, mix until smooth.
  4. Pass through a fine mesh sieve, salt to taste.

For the Pressed Cabbage:

  1. Halve cabbage and remove stem.
  2. Seal into sous-vide pouch with Attika, sauerkraut juice, and salt, and cook for three and a half hours at 185˚F (85˚C).
  3. Refrigerate under a heavy object for 15-24 hours to press flat.
  4. Slice into quarter-inch-thick pieces, about three inches long. Reduce the cooking liquid by half, then brush cabbage wedges with it before grilling.
  5. Grill until warm through and sides are browned, about three minutes per side on high heat.

For the Sirloin:

  1. Season beef with salt and pepper, then sear over very high heat to a medium-rare, about two minutes each side.
  2. Add the butter, garlic, and thyme, then use a spoon to baste the meat (pour the butter over it) for another two minutes.
  3. Remove the beef from the pan and let it rest for at least five minutes before cutting.
  4. Slice into one-inch segments.

To Serve:

  1. Puree black garlic and smear onto plate.
  2. Add dollop of cabbage puree, then arrange pressed cabbage and sliced sirloin.
  3. Drizzle with sauce.
Developed by Chef Emma Bengtsson of Aquavit, and featured in Sous-Vide magazine Spring/Summer 2018.

Buy the Magazine

Buy Now

Dedicated to the Art & Science of Sous Vide

The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.