Open Faced Seared Beef Sirloin Tartine
Open Faced Seared Beef Sirloin Tartine

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, open faced seared beef sirloin tartine. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Beef sirloin just might be America's favorite cut of beef, for good reason: it's readily available at grocery stores, affordable, and tender enough for quick Top sirloin steaks are leaner and less tender than ribeye, T-bone steak, or strip steaks, but they're juicy and flavorful when grilled or pan seared. Open-faced sandwiches seem to have a special place, here at The Kitchn, with over a dozen recipes scattered through our archives. Have you ever found yourself sitting in front of the TV, watching Netflix, and eating a freshly cooked roast with a side of popovers at midnight?

Open Faced Seared Beef Sirloin Tartine is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Open Faced Seared Beef Sirloin Tartine is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. 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. Make ready Peppercorn Sauce
  5. Get 2 tbsp Butter
  6. Prepare 2 Shallot, minced
  7. Prepare 2 tbsp Green Peppercorns (in brine), roughly chopped
  8. Make ready 1/4 cup Cognac
  9. Prepare 1 cup Beef Stock
  10. Make ready 1/2 cup Heavy Cream
  11. Get 8 slice Artisan Bread, such as Ciabatta, Flatbread, or Baguette
  12. Take 2 cup Arugula
  13. Take 1 tbsp Olive Oil
  14. Make ready 1 Salt
  15. Get 1 Pepper

Place the top sirloin into a roasting pan on a rack and place in the center of the oven uncovered, fatty side on top. For most people, sirloin steak is not an everyday meal. Sear the steak over high heat for three minutes. Rub the beef generously with oil and season well.

Instructions 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.

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. Pan Seared Beef Tenderloin is packed with iron and tons of flavor. It's a simple recipe that every age will adore. Since when did my kids become such carnivores? Hubby and I have never been big red meat eaters, but our parents are.

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