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Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, open faced seared beef sirloin tartine. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Open Faced Seared Beef Sirloin Tartine is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Open Faced Seared Beef Sirloin Tartine is something that I have loved my entire life. They are fine and they look wonderful.

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

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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.

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