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Recommendation to Cooking Perfect Open Faced Seared Beef Sirloin Tartine

Hoping to dine Open Faced Seared Beef Sirloin Tartine a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with helpful instructions on cooking a Open Faced Seared Beef Sirloin Tartine like a famous chef made.

Open Faced Seared Beef Sirloin Tartine

We hope you got benefit from reading it, now let's go back to open faced seared beef sirloin tartine recipe. You can have open faced seared beef sirloin tartine using 15 ingredients and 21 steps. Here is how you cook that.

To prepare an unforgettable Open Faced Seared Beef Sirloin Tartine, below are the ingridients needed:

  1. Take 2 of 8oz Seasoned Beef Sirloin.
  2. Use 2 of Onions.
  3. Prepare 3 tbsp of Butter.
  4. Provide of Peppercorn Sauce.
  5. Take 2 tbsp of Butter.
  6. You need 2 of Shallot, minced.
  7. Take 2 tbsp of Green Peppercorns (in brine), roughly chopped.
  8. Use 1/4 cup of Cognac.
  9. Take 1 cup of Beef Stock.
  10. You need 1/2 cup of Heavy Cream.
  11. Prepare 8 slice of Artisan Bread, such as Ciabatta, Flatbread, or Baguette.
  12. Get 2 cup of Arugula.
  13. Take 1 tbsp of Olive Oil.
  14. You need 1 of Salt.
  15. Use 1 of Pepper.

After readying the components, next you are ready to make your appetizing Open Faced Seared Beef Sirloin Tartine by following the procedures below:

  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 sandwiches seem to have a special place, here at The Kitchn, with over a dozen recipes scattered through our archives. Seared sirloin and a light vinaigrette top this crunchy, refreshing salad of romaine with tomatoes, peppers, red onion, green olives and blue cheese. Rumble — Not only are the grilled or broiled peach halves served on a bed of arugula with the sirloin a beauty to behold when serving, the sweetness of the fruit complements the meatiness of the beef. Top sirloin beef is muscular and not as tender as the loin cuts. With little fat running through it, slow roasting and a quick sear And coming up with a variety of meals is difficult when you're staring at a long line of pre-packaged beef at the grocery store.

Recipe : Open Faced Seared Beef Sirloin Tartine

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