If your sirloin still has the bone, start by removing the bone.
The next step is to set the sous vide cooker at 54°C / 129°F to preheat the water bath.
Place the sirloin in the vacuum bag. Add the anise star, bay leaves and 2 tbsp of olive oil into the bag.
Vacuum seal the bag and when the water is heated, put the bag into the container to cook for 7 hours.
A few hours before the meat is ready, crush the licorice stick and place it in a pan.
Add the butter and melt over low heat. Let the licorice stick slowly fry in the butter for 5 minutes, paying attention to not burn the butter. The flavor of the licorice will be infused in the butter.
Dice the red sweet peppers into medium pieces.
Now take another pan, heat the remaining olive oil in it, and toss the sweet red bell peppers in it. Sauteé until they start to become soft, then add a pinch of salt and pepper.
Add 2 tbsp of water, and continue to cook over low heat. At this point the red peppers should be soft.
Blend them with a drip of olive oil and add the cream to create the red bell pepper sauce.
Once the meat has cooked, remove it from the vacuum bag, and place it on a hot pan.
Roast the sirloin on all sides, then serve as slices or diced.
Pour the red bell pepper sauce on the sirloin steak (or on the side) and drip the licorice butter on.