Open Faced Seared Beef Sirloin Tartine

Name: Open Faced Seared Beef Sirloin Tartine
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 8oz Seasoned Beef Sirloin; 2 Onions; 3 tbsp Butter; 2 tbsp Butter; 2 Shallot, minced; 2 tbsp Green Peppercorns (in brine), roughly chopped; 1/4 cup Cognac; 1 cup Beef Stock; 1/2 cup Heavy Cream; 8 slice Artisan Bread, such as Ciabatta, Flatbread, or Baguette; 2 cup Arugula; 1 tbsp Olive Oil; 1 Salt; 1 Pepper

RodneyCarter @cook_2957799

These savory beef sirloin sandwiches make great budget friendly appetizers or afternoon nibbles. Add slices of provolone or Parmesan shavings for another level of flavor.

RodneyCarter @cook_2957799

These savory beef sirloin sandwiches make great budget friendly appetizers or afternoon nibbles. Add slices of provolone or Parmesan shavings for another level of flavor.

Saved

Ingredients

1 hour 30 mins

4 servings

28oz Seasoned Beef Sirloin
2Onions
3 tbspButter
Peppercorn Sauce
2 tbspButter
2Shallot, minced
2 tbspGreen Peppercorns (in brine), roughly chopped
1/4 cupCognac
1 cupBeef Stock
1/2 cupHeavy Cream
8 sliceArtisan Bread, such as Ciabatta, Flatbread, or Baguette
2 cupArugula
1 tbspOlive Oil
1Salt
1Pepper

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Steps

1 hour 30 mins

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.