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

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, open faced seared beef sirloin tartine. One of my favorites. This time, I will make it a 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 Seared Beef Sirloin Tartine. These savory beef sirloin sandwiches make great budget friendly appetizers or afternoon nibbles.

Open Faced Seared Beef Sirloin Tartine is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Open Faced Seared Beef Sirloin Tartine is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Take 2 8oz Seasoned Beef Sirloin
  2. Prepare 2 Onions
  3. Make ready 3 tbsp Butter
  4. Take Peppercorn Sauce
  5. Prepare 2 tbsp Butter
  6. Take 2 Shallot, minced
  7. Prepare 2 tbsp Green Peppercorns (in brine), roughly chopped
  8. Get 1/4 cup Cognac
  9. Prepare 1 cup Beef Stock
  10. Prepare 1/2 cup Heavy Cream
  11. Take 8 slice Artisan Bread, such as Ciabatta, Flatbread, or Baguette
  12. Prepare 2 cup Arugula
  13. Make ready 1 tbsp Olive Oil
  14. Make ready 1 Salt
  15. Make ready 1 Pepper

Check out this easy recipe and learn why these steaks are so delicious! These steaks are similar to flank or skirt steaks, but are a little thicker and have great flavor! Pan sear these steaks and baste them with… 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.

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.

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. 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. A beef loin top sirloin roast contains both the top sirloin and tenderloin muscles and is best roasted in the oven Rub the beef with salt and pepper.

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