Beef and Leek Confit Open-Faced Sandwich

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