Open Faced Seared Beef Sirloin Tartine

Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Open Faced Seared Beef Sirloin Tartine. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Open Faced Seared Beef Sirloin Tartine is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Open Faced Seared Beef Sirloin Tartine estimated approx 1 hour 30 mins.

To get started with this recipe, we have to prepare a few ingredients. You can have Open Faced Seared Beef Sirloin Tartine using 15 ingredients and 21 steps. Here is how you cook that.

These savory beef sirloin sandwiches make great budget friendly appetizers or afternoon nibbles. Add slices of provolone or Parmesan shavings for another level of flavor.

Ingredients and spices that need to be Take to make Open Faced Seared Beef Sirloin Tartine:

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

Instructions to make 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.

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