Step-by-Step Guide to Make Ultimate Open Faced Seared Beef Sirloin Tartine
date: 2020-06-23T03:52:39.945Z
image: https://img-global.cpcdn.com/recipes/4755356031909888/751x532cq70/open-faced-seared-beef-sirloin-tartine-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/4755356031909888/751x532cq70/open-faced-seared-beef-sirloin-tartine-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/4755356031909888/751x532cq70/open-faced-seared-beef-sirloin-tartine-recipe-main-photo.jpg
author: Lloyd Douglas
ratingvalue: 4.8
reviewcount: 40875
recipeingredient:
- "2 8oz Seasoned Beef Sirloin" - "2 Onions" - "3 tbsp Butter" - " Peppercorn Sauce" - "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"
recipeinstructions:
- "Season the raw beef sirloin with salt and pepper." - "Place your seasoned sirloin into a sous-vide pouch with a tablespoon of butter." - "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**" - "Heat some butter in a sauté pan over medium high heat." - "Add the onions to the pan, and sauté until onions are caramelized." - "Deglaze the pan with a little water occasionally to scrap up the bits on the bottom of the pan." - "Season the onions to taste with salt and pepper, remove onions from pan, and set aside." - "Make the sauce: Heat the butter in a sauté pan over medium high heat." - "Add the shallots and sweat for 1 minute." - "Add the peppercorns and continue to sweat for 1 minute." - "Remove pan from heat." - "Carefully add the Cognac, ignite, and allow the flame to burn off alcohol." - "Return pan to heat, add the stock and reduce by half." - "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." - "Toast the bread in a pan with a little olive oil, season with salt and pepper." - "Plate the toasted bread." - "Remove the sirloin from the pouch, slice and set aside." - "Add the meat to the sauce until warmed through." - "Place the meat on top of the bread." - "In a bowl, drizzle the arugula with olive oil, season with salt and pepper, and toss to blend." - "Top the meat with the arugula. Serve immediately."
categories:
- Recipe
tags:
- open - faced - seared
katakunci: open faced seared
nutrition: 271 calories
recipecuisine: American
preptime: "PT40M"
cooktime: "PT39M"
recipeyield: "2"
recipecategory: Dinner
---
Steps Season the raw beef sirloin with salt and pepper. Place your seasoned sirloin into a sous-vide pouch with a tablespoon of butter. Open Faced Seared Beef Sirloin Tartine is one of the most favored of current trending meals on earth. It is enjoyed by millions daily.
Open Faced Seared Beef Sirloin Tartine is one of the most favored of current trending foods in the world. It is simple, it's fast, it tastes delicious. It is enjoyed by millions every day. Open Faced Seared Beef Sirloin Tartine is something that I've loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Take 2 8oz Seasoned Beef Sirloin 1. Take 2 Onions 1. Get 3 tbsp Butter 1. Get Peppercorn Sauce 1. Take 2 tbsp Butter 1. Make ready 2 Shallot, minced 1. Prepare 2 tbsp Green Peppercorns (in brine), roughly chopped 1. Take 1/4 cup Cognac 1. Take 1 cup Beef Stock 1. Make ready 1/2 cup Heavy Cream 1. Prepare 8 slice Artisan Bread, such as Ciabatta, Flatbread, or Baguette 1. Take 2 cup Arugula 1. Get 1 tbsp Olive Oil 1. Make ready 1 Salt 1. Get 1 Pepper
You can cook open faced seared. Open Faced Seared Beef Sirloin Tartine Open Faced Seared Beef Sirloin Tartine. . Open Faced Seared Beef Sirloin Tartine Open Faced Seared Beef Sirloin Tartine. . These full-flavored beef sirloin sandwiches make terrific budget plan pleasant appetisers or mid-day nibbles.
##### Steps to make Open Faced Seared Beef Sirloin Tartine:
1. Season the raw beef sirloin with salt and pepper. 1. Place your seasoned sirloin into a sous-vide pouch with a tablespoon of butter. 1. 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** 1. Heat some butter in a sauté pan over medium high heat. 1. Add the onions to the pan, and sauté until onions are caramelized. 1. Deglaze the pan with a little water occasionally to scrap up the bits on the bottom of the pan. 1. Season the onions to taste with salt and pepper, remove onions from pan, and set aside. 1. Make the sauce: Heat the butter in a sauté pan over medium high heat. 1. Add the shallots and sweat for 1 minute. 1. Add the peppercorns and continue to sweat for 1 minute. 1. Remove pan from heat. 1. Carefully add the Cognac, ignite, and allow the flame to burn off alcohol. 1. Return pan to heat, add the stock and reduce by half. 1. 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. 1. Toast the bread in a pan with a little olive oil, season with salt and pepper. 1. Plate the toasted bread. 1. Remove the sirloin from the pouch, slice and set aside. 1. Add the meat to the sauce until warmed through. 1. Place the meat on top of the bread. 1. In a bowl, drizzle the arugula with olive oil, season with salt and pepper, and toss to blend. 1. Top the meat with the arugula. Serve immediately.
Open Faced Seared Beef Sirloin Tartine Open Faced Seared Beef Sirloin Tartine. . These full-flavored beef sirloin sandwiches make terrific budget plan pleasant appetisers or mid-day nibbles. Open Faced Seared Beef Sirloin Tartine. Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, open faced seared beef sirloin tartine.
So that's going to wrap it up with this special food open faced seared beef sirloin tartine recipe. Thank you very much for your time. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/4755356031909888/751x532cq70/open-faced-seared-beef-sirloin-tartine-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/4755356031909888/751x532cq70/open-faced-seared-beef-sirloin-tartine-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/4755356031909888/751x532cq70/open-faced-seared-beef-sirloin-tartine-recipe-main-photo.jpg
author: Lloyd Douglas
ratingvalue: 4.8
reviewcount: 40875
recipeingredient:
- "2 8oz Seasoned Beef Sirloin" - "2 Onions" - "3 tbsp Butter" - " Peppercorn Sauce" - "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"
recipeinstructions:
- "Season the raw beef sirloin with salt and pepper." - "Place your seasoned sirloin into a sous-vide pouch with a tablespoon of butter." - "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**" - "Heat some butter in a sauté pan over medium high heat." - "Add the onions to the pan, and sauté until onions are caramelized." - "Deglaze the pan with a little water occasionally to scrap up the bits on the bottom of the pan." - "Season the onions to taste with salt and pepper, remove onions from pan, and set aside." - "Make the sauce: Heat the butter in a sauté pan over medium high heat." - "Add the shallots and sweat for 1 minute." - "Add the peppercorns and continue to sweat for 1 minute." - "Remove pan from heat." - "Carefully add the Cognac, ignite, and allow the flame to burn off alcohol." - "Return pan to heat, add the stock and reduce by half." - "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." - "Toast the bread in a pan with a little olive oil, season with salt and pepper." - "Plate the toasted bread." - "Remove the sirloin from the pouch, slice and set aside." - "Add the meat to the sauce until warmed through." - "Place the meat on top of the bread." - "In a bowl, drizzle the arugula with olive oil, season with salt and pepper, and toss to blend." - "Top the meat with the arugula. Serve immediately."
categories:
- Recipe
tags:
- open - faced - seared
katakunci: open faced seared
nutrition: 271 calories
recipecuisine: American
preptime: "PT40M"
cooktime: "PT39M"
recipeyield: "2"
recipecategory: Dinner
---
Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, open faced seared beef sirloin tartine. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Steps Season the raw beef sirloin with salt and pepper. Place your seasoned sirloin into a sous-vide pouch with a tablespoon of butter. Open Faced Seared Beef Sirloin Tartine is one of the most favored of current trending meals on earth. It is enjoyed by millions daily.
Open Faced Seared Beef Sirloin Tartine is one of the most favored of current trending foods in the world. It is simple, it's fast, it tastes delicious. It is enjoyed by millions every day. Open Faced Seared Beef Sirloin Tartine is something that I've loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Take 2 8oz Seasoned Beef Sirloin 1. Take 2 Onions 1. Get 3 tbsp Butter 1. Get Peppercorn Sauce 1. Take 2 tbsp Butter 1. Make ready 2 Shallot, minced 1. Prepare 2 tbsp Green Peppercorns (in brine), roughly chopped 1. Take 1/4 cup Cognac 1. Take 1 cup Beef Stock 1. Make ready 1/2 cup Heavy Cream 1. Prepare 8 slice Artisan Bread, such as Ciabatta, Flatbread, or Baguette 1. Take 2 cup Arugula 1. Get 1 tbsp Olive Oil 1. Make ready 1 Salt 1. Get 1 Pepper
You can cook open faced seared. Open Faced Seared Beef Sirloin Tartine Open Faced Seared Beef Sirloin Tartine. . Open Faced Seared Beef Sirloin Tartine Open Faced Seared Beef Sirloin Tartine. . These full-flavored beef sirloin sandwiches make terrific budget plan pleasant appetisers or mid-day nibbles.
##### Steps to make Open Faced Seared Beef Sirloin Tartine:
1. Season the raw beef sirloin with salt and pepper. 1. Place your seasoned sirloin into a sous-vide pouch with a tablespoon of butter. 1. 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** 1. Heat some butter in a sauté pan over medium high heat. 1. Add the onions to the pan, and sauté until onions are caramelized. 1. Deglaze the pan with a little water occasionally to scrap up the bits on the bottom of the pan. 1. Season the onions to taste with salt and pepper, remove onions from pan, and set aside. 1. Make the sauce: Heat the butter in a sauté pan over medium high heat. 1. Add the shallots and sweat for 1 minute. 1. Add the peppercorns and continue to sweat for 1 minute. 1. Remove pan from heat. 1. Carefully add the Cognac, ignite, and allow the flame to burn off alcohol. 1. Return pan to heat, add the stock and reduce by half. 1. 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. 1. Toast the bread in a pan with a little olive oil, season with salt and pepper. 1. Plate the toasted bread. 1. Remove the sirloin from the pouch, slice and set aside. 1. Add the meat to the sauce until warmed through. 1. Place the meat on top of the bread. 1. In a bowl, drizzle the arugula with olive oil, season with salt and pepper, and toss to blend. 1. Top the meat with the arugula. Serve immediately.
Open Faced Seared Beef Sirloin Tartine Open Faced Seared Beef Sirloin Tartine. . These full-flavored beef sirloin sandwiches make terrific budget plan pleasant appetisers or mid-day nibbles. Open Faced Seared Beef Sirloin Tartine. Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, open faced seared beef sirloin tartine.
So that's going to wrap it up with this special food open faced seared beef sirloin tartine recipe. Thank you very much for your time. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
