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

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, open faced seared beef sirloin tartine. It is one of my favorites. This time, I’m gonna make it a bit tasty. 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 enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Open Faced Seared Beef Sirloin Tartine is something that I have loved my entire life.

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 sandwiches seem to have a special place, here at The Kitchn, with over a dozen recipes scattered through our archives. Have you ever found yourself sitting in front of the TV, watching Netflix, and eating a freshly cooked roast with a side of popovers at midnight?

To get started with this recipe, we must first prepare a few components. You can cook open faced seared beef sirloin tartine using 15 ingredients and 21 steps. Here is how you can achieve that.

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. Make ready Peppercorn Sauce
  5. Make ready 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. Make ready 8 slice Artisan Bread, such as Ciabatta, Flatbread, or Baguette
  12. Take 2 cup Arugula
  13. Make ready 1 tbsp Olive Oil
  14. Take 1 Salt
  15. Prepare 1 Pepper

Sear the steak over high heat for three minutes. Beef connoisseurs who consider loin top sirloin to be one of the tastiest cuts of beef believe it should be seasoned only with salt and pepper and always served a little underdone. Beef Cuts: loins, shanks, briskets and chuck - if all the different cuts confuse you when deciding what to cook, this guide will help. A cow is broken down into what are called primal cuts, the main areas of the animal which include the loin, rib, round, flank, chuck, sirloin, brisket and more.

Instructions 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.

All food categories Cereal Grains and Pasta Breakfast Cereals Baked Products Vegetables and Vegetable Products Fruits and Fruit Juices Nut and Seed Products Legumes and Legume Products Finfish and Shellfish Products Poultry Products Beef Products Pork Products Lamb, Veal. Rub the beef generously with oil and season well. Top sirloin beef is muscular and not as tender as the loin cuts. With little fat running through it, slow roasting and a quick sear And coming up with a variety of meals is difficult when you're staring at a long line of pre-packaged beef at the grocery store. Both the sirloin tip and the top sirloin look good.

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