Beef and Leek Confit Open-Faced Sandwich

Name: Beef and Leek Confit Open-Faced Sandwich
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 2 leeks, cut into pieces1 ¼ inches (3 cm) thick; 1/4 cup (60 ml) 35% heavy cream; 1/4 cup (55 g) cold butter, cubed; 1 flank steak or beef strip loin, about 1 lb (450 g); 2 tbsp (30 ml) olive oil; 4 slices country bread; 2 tbsp (30 ml) Dijon mustard; 8 oz (200 g) firm cheese (Marechal, Comté, Gruyère), cut into 4 slices; 1 cup (25 g) baby arugula

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Preparation 30 MIN

Cooking 50 MIN
Servings 4

Ingredients
Preparation

Ingredients

Leek Confit

2 leeks, cut into pieces1 ¼ inches (3 cm) thick
1/4 cup (60 ml) 35% heavy cream
1/4 cup (55 g) cold butter, cubed

Beef

1 flank steak or beef strip loin, about 1 lb (450 g)
2 tbsp (30 ml) olive oil

Sandwiches

4 slices country bread
2 tbsp (30 ml) Dijon mustard
8 oz (200 g) firm cheese (Marechal, Comté, Gruyère), cut into 4 slices
1 cup (25 g) baby arugula

Preparation

Leek Confit

With the rack in the middle position, preheat the oven to 400°F (200°C).
In a baking dish, spread the leeks in an even layer and cover with the cream and butter. Season with salt and pepper. Cover and bake for 40 minutes. Uncover and continue baking for about 5 minutes. Set aside.

Beef

Meanwhile, in a skillet, brown the meat on both sides in the oil until the desired doneness. Set aside on a plate and let rest for about 15 minutes. Thinly slice the meat.

Sandwiches

With the rack in the highest position, preheat the oven’s broiler.
Place the bread slices on a baking sheet. Spread with the mustard and cover with the cheese. Broil for about 5 minutes or until the cheese is melted and the bread begins to toast. Garnish with the sliced beef, leeks, and arugula. Generously season with pepper.