Easiest Way to Make Ultimate Open Faced Seared Beef Sirloin Tartine

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, open faced seared beef sirloin tartine. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Open Faced Seared Beef Sirloin Tartine is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Open Faced Seared Beef Sirloin Tartine is something that I’ve loved my whole life.

To begin with this 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 it.

The ingredients needed to make Open Faced Seared Beef Sirloin Tartine:

1. Take 8oz Seasoned Beef Sirloin
2. Make ready Onions
3. Make ready Butter
4. Get Peppercorn Sauce
5. Get Butter
6. Take Shallot, minced
7. Get Green Peppercorns (in brine), roughly chopped
8. Make ready Cognac
9. Prepare Beef Stock
10. Prepare Heavy Cream
11. Prepare Artisan Bread, such as Ciabatta, Flatbread, or Baguette
12. Get Arugula
13. Get Olive Oil
14. Get Salt
15. Prepare 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 this up for this special food open faced seared beef sirloin tartine recipe. Thanks so much for reading. I’m confident that 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 in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!