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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, open faced seared beef sirloin tartine. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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. 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? In a flurry of excitement, we bought chicken breast, pork loin, sausages, and more.

Open Faced Seared Beef Sirloin Tartine is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Open Faced Seared Beef Sirloin Tartine is something that I have loved my whole life.

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

Sirloin tip is also called flap meat and this flavorful cut can be prepared on the stove top, roasted in the oven, or on the grill. Because the meat is thin, it will cook quickly. If you don't have a ventilation fan, try to open a window in your kitchen because the sirloin tips will smoke a lot when they begin to cook. For most people, sirloin steak is not an everyday meal.

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.

Top sirloin steak recipes are best cooked using dry methods such as grilling, broiling or frying. Cook a perfect sirloin tip roast with this recipe each and every time. Juicy, full of flavour and cooked to perfection, you can't go wrong with an herb crusted roast Growing up we had roast beef pretty often. Usually for Sunday dinner whether at home or at my Grandparents house. I loved the smell of a roast.

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