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1
Season the raw beef sirloin with salt and pepper.
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2
Place your seasoned sirloin into a sous-vide pouch with a tablespoon of butter.
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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 Kellers Under Pressure sous-vide book**
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4
Heat some butter in a saute pan over medium high heat.
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5
Add the onions to the pan, and saute until onions are caramelized.
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6
Deglaze the pan with a little water occasionally to scrap up the bits on the bottom of the pan.
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7
Season the onions to taste with salt and pepper, remove onions from pan, and set aside.
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8
Make the sauce: Heat the butter in a saute pan over medium high heat.
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9
Add the shallots and sweat for 1 minute.
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10
Add the peppercorns and continue to sweat for 1 minute.
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11
Remove pan from heat.
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12
Carefully add the Cognac, ignite, and allow the flame to burn off alcohol.
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13
Return pan to heat, add the stock and reduce by half.
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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.
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15
Hold the sauce warm.
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16
Toast the bread in a pan with a little olive oil, season with salt and pepper.
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17
Plate the toasted bread.
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18
Remove the sirloin from the pouch, slice and set aside.
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19
Add the meat to the sauce until warmed through.
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20
Place the meat on top of the bread.
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21
In a bowl, drizzle the arugula with olive oil, season with salt and pepper, and toss to blend.
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22
Top the meat with the arugula.
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23
Serve immediately.
