How to Make Award-winning Open Faced Seared Beef Sirloin Tartine

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, open faced seared beef sirloin tartine. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Open Faced Seared Beef Sirloin Tartine is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Open Faced Seared Beef Sirloin Tartine is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have open faced seared beef sirloin tartine using 15 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to make Open Faced Seared Beef Sirloin Tartine:

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

Easy Beef Top Sirloin Steak recipe with Ranch Dressing Mix Dr. Seared Sirloin with Balsamic Red Onions, Watercress, and Oranges Recipe Quick Braised Sirloin With Horseradish Sauce With Sirloin Steak, Grape Seed Oil, Unsalted Butter, Flour, Garlic, Fresh Marjoram, Prepared Horseradish, Beef Stock, Kosher Salt, Ground Pepper, Chives. Seared sirloin and a light vinaigrette top this crunchy, refreshing salad of romaine with tomatoes, peppers, red onion, green olives and blue cheese.

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.

Quick Braised Sirloin With Horseradish Sauce With Sirloin Steak, Grape Seed Oil, Unsalted Butter, Flour, Garlic, Fresh Marjoram, Prepared Horseradish, Beef Stock, Kosher Salt, Ground Pepper, Chives. Seared sirloin and a light vinaigrette top this crunchy, refreshing salad of romaine with tomatoes, peppers, red onion, green olives and blue cheese. French tartines, or open-faced sandwiches, are a delightful meal for any time of day—and with any number of toppings. Our gourmet tartines start off with a deliciously crusty loaf of rustic bread. We're slicing it up and layering it with a succulent, delicate cut of beef.

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