Recipe of Award-winning Open Faced Seared Beef Sirloin Tartine

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, open faced seared beef sirloin tartine. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Open Faced Seared Beef Sirloin Tartine is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Open Faced Seared Beef Sirloin Tartine is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. 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 8oz Seasoned Beef Sirloin
2. Make ready Onions
3. Prepare Butter
4. Make ready Peppercorn Sauce
5. Take Butter
6. Make ready Shallot, minced
7. Prepare Green Peppercorns (in brine), roughly chopped
8. Take Cognac
9. Take Beef Stock
10. Prepare Heavy Cream
11. Take Artisan Bread, such as Ciabatta, Flatbread, or Baguette
12. Get Arugula
13. Get Olive Oil
14. Prepare Salt
15. Take Pepper

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.

So that’s going to wrap it up for this special food open faced seared beef sirloin tartine recipe. Thank you very much for reading. I’m confident you will make this at home. There is 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!