Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, open faced seared beef sirloin tartine. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Open Faced Seared Beef Sirloin Tartine is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s 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 wonderful.

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

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.

So that’s going to wrap it up with this exceptional food open faced seared beef sirloin tartine recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!