Main Dish

Cocoa-Dusted Sous Vide Beef Porcini Royale with Cabernet Reduction

Soda Rock Winery

8015 Highway 128
Healdsburg, CA 95448

Here, beef sirloin is coated with cocoa powder and spices and cooked sous vide, then served with a porcini custard and Cabernet reduction sauce. The perfect pairing: a glass of Cabernet Sauvignon.

  • 1 cup cocoa powder, sifted
  • 1/4 cup kosher salt, plus more, to taste
  • 3 tablespoons freshly ground black pepper, plus more, to taste
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1 pound Angus sirloin
  • 2 tablespoons olive oil
  • 1/2 ounce dried porcini mushrooms
  • 3/4 cup water
  • 3/4 tablespoon unsalted butter
  • 2 tablespoons minced yellow onions
  • 2 teaspoons minced garlic
  • 2 egg yolks
  • 1 cup heavy cream
  • 1 teaspoon finely chopped fresh thyme
  • 1 bottle (750 milliliters) Cabernet Sauvignon
  • 2 cups sugar
  • 1 teaspoon black peppercorns
  • 1 bay leaf


In a bowl, stir together the cocoa powder, the 1/4 cup salt, 3 tablespoons black pepper, cayenne and cinnamon. Set aside. 

Season the beef with salt and black pepper. Roll the meat in 1/4 cup of the cocoa dust. (Reserve the remaining cocoa dust for another use.) 

In a large, heavy sauté pan over medium-high heat, warm the olive oil. Add the beef and sear on all sides. Reserve any pan drippings. Transfer the beef and the pan drippings to a vacuum sealer bag. Seal the bag with a vacuum sealing machine according to the manufacturer’s instructions. Place the bag in a 130°F water bath using a sous vide machine for 1 hour. Remove the bag from the water and let rest for 5 minutes. Open the vacuum bag, slice the meat and serve along with the juices. 

Serve with porcini custard and Cabernet reduction (recipes follow).

To make the porcini custard, in a small saucepan over medium-high heat, combine the mushrooms and water and bring to a boil. Reduce the heat and simmer until the mushrooms are very soft. Strain the mushrooms and reserve the water. 

Preheat the oven to 350°F. 

In a fry pan over low heat, melt the butter. Add the onions and garlic and cook, stirring, until softened but not browned. In a blender, combine the softened mushrooms, the onion mixture and 1/2 cup of the reserved mushroom water and blend until smooth. Add more water, if needed, to form a paste. 

In a bowl, whisk together the egg yolks, cream and thyme. Add the mushroom paste and whisk to combine. Season with salt and pepper.

Spray four 4-ounce ramekins with nonstick cooking spray. Divide the mushroom mixture between the prepared ramekins and place the ramekins in a baking dish. Add enough hot water to come halfway up the sides of the ramekins. Bake until the custards are set, 45 to 50 minutes. Remove the ramekins from the water bath and let cool to room temperature.

To make the Cabernet reduction, in a saucepan over medium-high heat, combine the wine, sugar, black peppercorns and bay leaf, stirring to dissolve the sugar. Bring to a boil, then reduce the heat and simmer until the mixture has reduced to 1 1/2 cups. Strain, then refrigerate and reserve for garnishing.