Sous Vide Beef for 24hrs @ 56c

I discovered Douglas E. Baldwin today. I also found this pdf, which is useful. I'll buy the book eventually of course, I love cookbooks!
I set out with the idea that I'd cook a small joint of Topside beef for later consumption, maybe as a lunch item. I ended up cooking it for 12hrs, which is obviously too long! I think maybe 6hrs would be plenty, you'd probably get away with 4. 
Mr Baldwin has a handy chart for cooking roast beef. He suggests that the cut should not be thicker than 7cm, so if you have a large joint, carve it up and bag it. Then cook it for 24hrs @ 55c. I have to disagree with the esteemed scientist. I found that the Topside cut of beef is quite lean, and therefore, as with the Rabbit saddle in the previous post, became quite grainy after a 24hr stint in the bath. It was still moist and tasty, but had that dusty grain of slightly over done sous vide meat.

Sous Vide brasing steak @ 57°c for 48hrs

I thought that maybe, by sous viding a brasing steak I might get fillet steak results. I was wrong, but it was a good steak, good enough to serve at a diner party as long as you have the posh steak trimmings! I went for a classic mushroom & green peppercorn sauce, broccoli and of course, chips.

I bagged the steak with seasoning, vacced it and put it in the bath @ 57°c for 48hrs. After the 48hrs I opened the bag, poured the juice into the sauce, and seared the steak in a hot pan for around 30 secs to a minute each side.

For the sauce I put a pan on a medium heat and dry fried a tablespoon of green peppercorns. Then chuck them in a grinder. You just want to break them into a few pieces each, so don't over grind them. Next, add little olive oil to the pan. Add the finely diced shallot and gently fry. After a minute add the sliced mushrooms and a bit of butter. Fry for another min then add shot of brandy and reduce on a high heat. Add the meat juices and pepper and reduce for another few mins. Put in a few spoons of reduced beef stock for a boost, then add the cream. As the cream heats and the sauce reduces it'll thicken quite a bit so don't over-do the boiling at this stage. If you've got a lemon knocking about you can finish this sauce with a sqeeze, but not too much.

The broccoli doesn't need explaining does it?

The chips were just oven chips which went in the oven for half an hour, but I'll be sure to post a fantastic chip recipe!