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Beef Tartine

By: McEvoy Ranch

INGREDIENTS

    Balsamic Onions

  • 8 cups red onions, sliced ¼ inch, top to bottom, “sauté slice”

  • ½ tsp. Kosher salt

  • 3 Tbs. McEvoy Ranch Balsamic Vinegar 

  • 5 Tbs. McEvoy Ranch Extra Virgin Olive Oil

    • Tartine

  • 1 lb beef filet, trimmed of fat 

  • 3 Tbs. porcini mushroom powder

  •  1 Tbs. instant coffee 

  • ½ Tbs. Kosher salt 

  • ½ tsp. coarsely ground black pepper

  •  3 Tbs. McEvoy Ranch Extra Virgin Olive Oil (divided) 

  • 1 large baguette cut into 20 slices - ¼” thick, brushed with 1 Tbs. olive oil and toasted in 350°F oven for 10 minutes.

  •  1 cup balsamic onions

  • 1 cup crumbled bleu cheese

INGREDIDENTS

    Balsamic Onions

  • 8 cups red onions, sliced ¼ inch, top to bottom, “sauté slice”

  • ½ tsp. Kosher salt

  • 3 Tbs. McEvoy Ranch Balsamic Vinegar 

  • 5 Tbs. McEvoy Ranch Extra Virgin Olive Oil

    • Tartine

  • 1 lb beef filet, trimmed of fat 

  • 3 Tbs. porcini mushroom powder

  •  1 Tbs. instant coffee 

  • ½ Tbs. Kosher salt 

  • ½ tsp. coarsely ground black pepper

  •  3 Tbs. McEvoy Ranch Extra Virgin Olive Oil (divided) 

  • 1 large baguette cut into 20 slices - ¼” thick, brushed with 1 Tbs. olive oil and toasted in 350°F oven for 10 minutes.

  •  1 cup balsamic onions

  • 1 cup crumbled bleu cheese

This recipe looks like a significant commitment but, except for assembly and plating, it can all be done ahead of time. These little bites are exceptionally delicious and celebratory. When you serve them to rave reviews, it will all be worthwhile.


INSTRUCTIONS

    Balsamic Onions

    1. Toss onions with salt, balsamic vinegar, and olive oil. Cover and roast at 350°F for 1 hour.

    2. Uncover and roast for another hour, stirring a couple of times for even cooking. Use immediately or place onions in a jar and refrigerate up to one week.

    Tartine

    1. Rub beef filet with mushroom powder, coffee, salt, and pepper. Refrigerate overnight if possible or at least 2 hours.

    2. Take the beef out of the refrigerator and allow it to come to room temperature.

    3. Heat a cast-iron pan - add 1 Tbsp. olive oil and when it starts to shimmer, add beef.

    4. Cook for approximately 3 minutes turning to cook evenly on all sides for approximately another 3 minutes. Beef should be rare to medium-rare (130 F - 135 F), depending on your preference.

    5. Let beef rest for at least 15 minutes and then slice very thinly.

    6. Top each baguette piece with beef, balsamic onions, and cheese.

    7. Drizzle with olive oil and serve.

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