Open Faced Seared Beef Sirloin Tartine
Open Faced Seared Beef Sirloin Tartine

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, open faced seared beef sirloin tartine. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Open Faced Seared Beef Sirloin Tartine is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Open Faced Seared Beef Sirloin Tartine is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook open faced seared beef sirloin tartine using 15 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Open Faced Seared Beef Sirloin Tartine:
  1. Make ready 2 8oz Seasoned Beef Sirloin
  2. Get 2 Onions
  3. Take 3 tbsp Butter
  4. Get Peppercorn Sauce
  5. Take 2 tbsp Butter
  6. Get 2 Shallot, minced
  7. Make ready 2 tbsp Green Peppercorns (in brine), roughly chopped
  8. Take 1/4 cup Cognac
  9. Take 1 cup Beef Stock
  10. Get 1/2 cup Heavy Cream
  11. Make ready 8 slice Artisan Bread, such as Ciabatta, Flatbread, or Baguette
  12. Get 2 cup Arugula
  13. Take 1 tbsp Olive Oil
  14. Take 1 Salt
  15. Take 1 Pepper
Instructions to make Open Faced Seared Beef Sirloin Tartine:
  1. Season the raw beef sirloin with salt and pepper.
  2. Place your seasoned sirloin into a sous-vide pouch with a tablespoon of butter.
  3. Vacuum seal the bag and cook in a water bath at 59.5 C (139.1 F) for 45 minutes Time and temperature is referenced from Thomas Keller’s Under Pressure sous-vide book
  4. Heat some butter in a sauté pan over medium high heat.
  5. Add the onions to the pan, and sauté until onions are caramelized.
  6. Deglaze the pan with a little water occasionally to scrap up the bits on the bottom of the pan.
  7. Season the onions to taste with salt and pepper, remove onions from pan, and set aside.
  8. Make the sauce: Heat the butter in a sauté pan over medium high heat.
  9. Add the shallots and sweat for 1 minute.
  10. Add the peppercorns and continue to sweat for 1 minute.
  11. Remove pan from heat.
  12. Carefully add the Cognac, ignite, and allow the flame to burn off alcohol.
  13. Return pan to heat, add the stock and reduce by half.
  14. Add the cream and reduce until the sauce is able to coat the back of a spoon; season with salt to taste and set aside. Hold the sauce warm.
  15. Toast the bread in a pan with a little olive oil, season with salt and pepper.
  16. Plate the toasted bread.
  17. Remove the sirloin from the pouch, slice and set aside.
  18. Add the meat to the sauce until warmed through.
  19. Place the meat on top of the bread.
  20. In a bowl, drizzle the arugula with olive oil, season with salt and pepper, and toss to blend.
  21. Top the meat with the arugula. Serve immediately.

So that is going to wrap it up with this exceptional food open faced seared beef sirloin tartine recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!