Beef sirloin (Sous Vide):Remove tendons and fibers from the sirloin. Portion into equally sized pieces and vacuum together with remaining ingredients. Cook for 90 minutes at 58 °C in the fusionchef sous vide water bath.Jamaica sauce:Sauté vegetables in a pot and douse with alcohol and reduce by ¼. Add veal gravy and chili and simmer for 30 minutes. Taste and strain. Thicken