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Open Faced Seared Beef Sirloin Tartine Recipe

Open Faced Seared Beef Sirloin Tartine Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Open Faced Seared Beef Sirloin Tartine in your home. Then, follow these steps below to serve Open Faced Seared Beef Sirloin Tartine for your family or friends.

Ingredients: Open Faced Seared Beef Sirloin Tartine

  • 2 8oz Seasoned Beef Sirloin
  • 2 Onions
  • 3 tbsp Butter
  • Peppercorn Sauce
  • 2 tbsp Butter
  • 2 Shallot, minced
  • 2 tbsp Green Peppercorns (in brine), roughly chopped
  • 1/4 cup Cognac
  • 1 cup Beef Stock
  • 1/2 cup Heavy Cream
  • 8 slice Artisan Bread, such as Ciabatta, Flatbread, or Baguette
  • 2 cup Arugula
  • 1 tbsp Olive Oil
  • 1 Salt
  • 1 Pepper

How to Make Open Faced Seared Beef Sirloin Tartine

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make Open Faced Seared Beef Sirloin Tartine in your home by yourself.

    Step 1
  • Season the raw beef sirloin with salt and pepper.
  • Step 2
  • Place your seasoned sirloin into a sous-vide pouch with a tablespoon of butter.
  • Step 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**
  • Step 4
  • Heat some butter in a sauté pan over medium high heat.
  • Step 5
  • Add the onions to the pan, and sauté until onions are caramelized.
  • Step 6
  • Deglaze the pan with a little water occasionally to scrap up the bits on the bottom of the pan.
  • Step 7
  • Season the onions to taste with salt and pepper, remove onions from pan, and set aside.
  • Step 8
  • Make the sauce: Heat the butter in a sauté pan over medium high heat.
  • Step 9
  • Add the shallots and sweat for 1 minute.
  • Step 10
  • Add the peppercorns and continue to sweat for 1 minute.
  • Step 11
  • Remove pan from heat.
  • Step 12
  • Carefully add the Cognac, ignite, and allow the flame to burn off alcohol.
  • Step 13
  • Return pan to heat, add the stock and reduce by half.
  • Step 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.
  • Step 15
  • Toast the bread in a pan with a little olive oil, season with salt and pepper.
  • Step 16
  • Plate the toasted bread.
  • Step 17
  • Remove the sirloin from the pouch, slice and set aside.
  • Step 18
  • Add the meat to the sauce until warmed through.
  • Step 19
  • Place the meat on top of the bread.
  • Step 20
  • In a bowl, drizzle the arugula with olive oil, season with salt and pepper, and toss to blend.
  • Step 21
  • Top the meat with the arugula. Serve immediately.
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