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

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, open faced seared beef sirloin tartine. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Steps Season the raw beef sirloin with salt and pepper. Place your seasoned sirloin into a sous-vide pouch with a tablespoon of butter. Season the raw beef sirloin with salt and pepper. Place your seasoned sirloin into a sous-vide pouch with a tablespoon of butter.

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

The ingredients needed to make Open Faced Seared Beef Sirloin Tartine:
  1. Make ready 2 8oz Seasoned Beef Sirloin
  2. Prepare 2 Onions
  3. Make ready 3 tbsp Butter
  4. Get Peppercorn Sauce
  5. Make ready 2 tbsp Butter
  6. Make ready 2 Shallot, minced
  7. Take 2 tbsp Green Peppercorns (in brine), roughly chopped
  8. Prepare 1/4 cup Cognac
  9. Take 1 cup Beef Stock
  10. Get 1/2 cup Heavy Cream
  11. Take 8 slice Artisan Bread, such as Ciabatta, Flatbread, or Baguette
  12. Make ready 2 cup Arugula
  13. Get 1 tbsp Olive Oil
  14. Get 1 Salt
  15. Get 1 Pepper

For mine, I'm gonna make it a bit unique. Beef sirloin just might be America's favorite cut of beef, for good reason: it's readily available at. Open Faced Seared Beef Sirloin Tartine Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, open faced seared beef sirloin tartine.

Steps 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.

Open Faced Seared Beef Sirloin Tartine Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, open faced seared beef sirloin tartine. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

So that is going to wrap this up for this exceptional food open faced seared beef sirloin tartine recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!