Elegant Holiday Appetizer - Beef Tartine

This entry was posted on December 21, 2019 by Jacquelyn Buchanan.

McEvoy-Ranch-Beef-Tartine-Blog

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.

Porcini and Coffee Rubbed Beef Filet Tartine with Roasted Balsamic Onions and Point Reyes Farmstead Bay Blue Cheese

These balsamic and olive oil roasted onions will become your go-to ingredient for pizza, sandwiches, and eggs as well as steak. The coffee and mushroom rub creates a lovely crust on the beef filet. Add the blue cheese and it begs for a glass of McEvoy Ranch Pacheco Ranch Vineyard Cabernet Sauvignon.

Balsamic Onions Makes 4 cups of onions I have been making these onions for years. Once you discover them and see how easy they are to make, you will want them in your refrigerator too. Ingredients 8 cups red onions, sliced ¼ inch, top to bottom, “sauté slice” ½ tsp. Kosher salt 3 Tbs. McEvoy Ranch Aged Balsamic Vinegar 5 Tbs. McEvoy Ranch Traditional Blend Extra Virgin Olive Oil Directions 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 Makes 20 appetizer size tartines Ingredients 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 Traditional Blend 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, recipe above 1 cup crumbled Point Reyes Farmstead Bay Blue cheese Directions
  • 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.

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