Using a paper towel, remove any extra moisture from the silver tip. Coat your entire silver tip with a thin layer of dijon mustard and then season with kosher salt and a generous amount of coarsely ground black pepper to fully cover.

In a mixing bowl combine your remoulade ingredients and mix thoroughly. Season with kosher salt and white pepper. Cover with plastic wrap and set in the refrigerator.

Preset your Anova Oven in the Sous Vide function to 135°F/57°C for 6 hours and at 100% steam.

Place your prepared Beef Silver Tip into the center of the Anova Oven and hit start. Let cook for the full duration of the time set.

When the sous vide process is complete, remove your Beef Silver Tip and get ready to sear it at the stove.

Heat a large, cast iron skillet on a medium to high flame. Once hot, put a small amount of extra virgin olive oil into the skillet and, using long handled tongs, sear all around the sous vide Beef Silver Tip. Remove from the skillet once a dark, brown crust has formed and get ready to serve.

Using a sharp, long knife, thinly slice the seared Beef Silver Tip on a diagonal. Serve your sliced Au Poivre Silver Tip as an open face roast beef sandwich on a hearty bread and topped with a dollop of your homemade remoulade dressing.