Open Faced Seared Beef Sirloin Tartine. Great recipe for 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.
See more ideas about Recipes, Cake recipes, Food. Any cut of beef will do to be honest…but boneless ribeye, sirloin (NY strip), flank, or skirt steak all work well with this recipe. Boneless ribeye is what I used for this recipe/is pictured. You can have Open Faced Seared Beef Sirloin Tartine using 15 ingredients and 21 steps. Here is how you cook that.
Ingredients of Open Faced Seared Beef Sirloin Tartine
- You need 2 of 8oz Seasoned Beef Sirloin.
- It’s 2 of Onions.
- It’s 3 tbsp of Butter.
- Prepare of Peppercorn Sauce.
- You need 2 tbsp of Butter.
- It’s 2 of Shallot, minced.
- You need 2 tbsp of Green Peppercorns (in brine), roughly chopped.
- You need 1/4 cup of Cognac.
- Prepare 1 cup of Beef Stock.
- Prepare 1/2 cup of Heavy Cream.
- You need 8 slice of Artisan Bread, such as Ciabatta, Flatbread, or Baguette.
- Prepare 2 cup of Arugula.
- It’s 1 tbsp of Olive Oil.
- It’s 1 of Salt.
- It’s 1 of Pepper.
Just note, flank and skirt steak is typically a litter thinner and will cook a little faster than a ribeye or sirloin. The Best Baked Sirloin Tips Recipes on Yummly Sirloin Tip Roast, Granddad's Golden Mushroom Sirloin Beef Tips, Sirloin Tip Roast.. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
Open Faced Seared Beef Sirloin Tartine step by step
- 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..
Check out the menu for Colts Neck General Store & Deli. The menu includes lunch, dinner, and dessert.. Fresh turkey breast served open faced with house-made gravy, cranberry sauce and mashed potatoes. Grilled certified angus beef NY sirloin steak served on French baguette with hand cut fries. Steak tartare is a meat dish made from raw ground (minced) beef or horse meat.