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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Crostini with Beef Tenderloin, Caramelized Onions and Blue Cheese

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Crostini with Beef Tenderloin, Caramelized Onions and Blue Cheese Empty Crostini with Beef Tenderloin, Caramelized Onions and Blue Cheese

    Post by Lobo Wed 27 Jan 2016, 7:50 pm

    Crostini with Beef Tenderloin, Caramelized Onions and Blue Cheese Img12l
    Crostini with Beef Tenderloin, Caramelized Onions and Blue Cheese
    Crostini with Beef Tenderloin, Caramelized Onions and Blue Cheese Translucent
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    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Servings: 6 to 8
    Tender beef, sweet caramelized onions and pungent blue cheese achieve the perfect balance in this savory hors d’oeuvre that will disappear in a flash at a cocktail party.






    • 22

    Ingredients:


    • 1/2 baguette, cut into slices 1/4 inch (6 mm) thick
    • 4 Tbs. (2 fl. oz./60 ml) olive oil, plus more for brushing
    • Kosher salt and freshly ground pepper
    • 1 yellow onion, thinly sliced
    • 1/2 lb. (250 g) beef tenderloin steak
    • 1/2 cup (2 1/2 oz./75 g) crumbled blue cheese
    • 1/4 cup (2 oz./60 g) crème fraîche
    • Leaves from fresh herb sprigs, such as thyme or parsley, for garnish (optional)

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    Directions:

    Preheat an oven to 350°F (180°C).

    Arrange the baguette slices in a single layer on a baking sheet. Brush the tops lightly with olive oil and season with salt and pepper. Bake until crisp and golden, about 15 minutes. Remove from the oven and let cool. Leave the oven on.

    In a large sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and a large pinch of salt and cook, stirring occasionally, until the onions are caramelized, about 20 minutes. Transfer the onions to a bowl and wipe out the pan.

    In the same pan over medium-high heat, warm the remaining 2 Tbs. olive oil. While the oil is heating, generously season the steak on all sides with salt and pepper. Sear the meat on all sides until browned, about 2 minutes per side. Transfer the pan to the oven and continue cooking until an instant-read thermometer inserted into the thickest part of the steak registers 125°F (52°C) for rare, 5 to 7 minutes, or until done to your liking. Cover with aluminum foil and let rest for 10 minutes, then slice very thinly against the grain.

    While the steak is resting, in a small bowl stir together the blue cheese and crème fraîche.

    To assemble, spread 2 tsp. of the blue cheese mixture on each baguette slice. Top with 1 tsp. caramelized onions and top with a slice of steak. Sprinkle with salt and pepper and garnish with herb leaves. Serves 6 to 8.

    Williams-Sonoma Test Kitchen
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