Ingredients
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8 cups red onions, sliced ¼ inch, top to bottom, “sauté slice”
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½ tsp. Kosher salt
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1 lb beef filet, trimmed of fat
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3 Tbs. porcini mushroom powder
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1 Tbs. instant coffee
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½ Tbs. Kosher salt
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½ tsp. coarsely ground black pepper
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3 Tbs. McEvoy Ranch Extra Virgin Olive Oil (divided)
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1 large baguette cut into 20 slices - ¼” thick, brushed with 1 Tbs. olive oil and toasted in 350°F oven for 10 minutes.
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1 cup balsamic onions
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1 cup crumbled bleu cheese
Instructions
Balsamic Onions
Toss onions with salt, balsamic vinegar, and olive oil. Cover and roast at 350°F for 1 hour.
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
Rub beef filet with mushroom powder, coffee, salt, and pepper. Refrigerate overnight if possible or at least 2 hours.
Take the beef out of the refrigerator and allow it to come to room temperature.
Heat a cast-iron pan - add 1 Tbsp. olive oil and when it starts to shimmer, add beef.
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.
Let beef rest for at least 15 minutes and then slice very thinly.
Top each baguette piece with beef, balsamic onions, and cheese.
Drizzle with olive oil and serve.
