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Half an Hour to Preparing Appetizing Open Faced Seared Beef Sirloin Tartine

Wishing to dine Open Faced Seared Beef Sirloin Tartine a 5-star restaurant's, but for a few causes are not able to go to restaurants. This page is going to guide you with helpful instructions on preparing a Open Faced Seared Beef Sirloin Tartine like a famous chef made.

Open Faced Seared Beef Sirloin Tartine

We hope you got insight 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 achieve it.

To prepare an extraordinary Open Faced Seared Beef Sirloin Tartine, here are the ingridients needed:

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

After readying the materials, now you are good to prepare your appetizing Open Faced Seared Beef Sirloin Tartine by following the guidances on this section:

  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..

In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Add slices of provolone or Parmesan shavings for another level of flavor. yumalicious. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Place roast in roasting pan fitted with a roasting rack.

Recipe : Open Faced Seared Beef Sirloin Tartine

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