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

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, open faced seared beef sirloin tartine. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Dry-aged, pasture-raised & full of flavor. When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. Great recipe for Open Faced Seared Beef Sirloin Tartine.

Open Faced Seared Beef Sirloin Tartine is only one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Open Faced Seared Beef Sirloin Tartine is something which I have 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 can achieve it.

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

Avocado and egg open faced English muffin. When I have it, I may throw some spinach leaves on it as well. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Open Faced Seared Beef Sirloin Tartine.

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.

Pork Recipes Lunch Recipes Healthy Dinner Recipes Wine Recipes Food Network Recipes Great Recipes Healthy Food Cooking Recipes Favorite Recipes. Cold-cut roast beef that you find at a deli is often made from eye of round. I wanted a couple of other cuts besides these for testing, and settled on two that come from the primal adjacent to the round, the sirloin. One was a sizable top sirloin roast, from the (you guessed it) top part of the primal. I added the rest of the spice mixture to the slow cooker along with the seared beef strips and the remaining ingredients.

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