Open Faced Seared Beef Sirloin Tartine

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.

  1. 2 8oz Seasoned Beef Sirloin
  2. 2 Onions
  3. 3 tbsp Butter
  4. Peppercorn Sauce
  5. 2 tbsp Butter
  6. 2 Shallot minced
  7. 2 tbsp Green Peppercorns (in brine) roughly chopped
  8. 1/4 cup Cognac
  9. 1 cup Beef Stock
  10. 1/2 cup Heavy Cream
  11. 8 slice Artisan Bread such as Ciabatta Flatbread or Baguette
  12. 2 cup Arugula
  13. 1 tbsp Olive Oil
  14. 1 Salt
  15. 1 Pepper
  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 595 C (1391 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. Change 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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