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

Before you jump to Open Faced Seared Beef Sirloin Tartine recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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

The ingredients needed to cook Open Faced Seared Beef Sirloin Tartine:
  1. Provide 2 8oz Seasoned Beef Sirloin
  2. You need 2 Onions
  3. Provide 3 tbsp Butter
  4. Use Peppercorn Sauce
  5. You need 2 tbsp Butter
  6. You need 2 Shallot, minced
  7. You need 2 tbsp Green Peppercorns (in brine), roughly chopped
  8. Provide 1/4 cup Cognac
  9. Take 1 cup Beef Stock
  10. Take 1/2 cup Heavy Cream
  11. Use 8 slice Artisan Bread, such as Ciabatta, Flatbread, or Baguette
  12. Provide 2 cup Arugula
  13. Provide 1 tbsp Olive Oil
  14. Provide 1 Salt
  15. Take 1 Pepper
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. This top sirloin steak is pan-seared to caramelized perfection for a satisfying steak dinner you can easily prepare. Sirloin steak is a boneless cut coming from the sirloin, which is a subprimal posterior to the short loin where the T-bone and Porterhouse steaks come from. The night before you plan to Take your taught boules and place them into the floured bowls with the seam up facing you. Or did you mean to open the hot combo cooker and cook, with the oven door closed, for an additional.

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