“If I could eat just one food for the rest of my life, this would be it.”
— Chris Richardson.
These hors d’oeuvres are a huge hit at parties big and small. Toasted sliced baguettes, (Crostini), topped with onion jam, a slice of seared filet mignon, and some gorgonzola cheese. Make a bunch…
1 lb Beef Tenderloin (Filet Mignon)
1 french-style baguette, cut into 1/3 inch slices
12 oz gorgonzola cheese (more than you need, but a little extra won’t hurt…)
Onion Jam ingredients:
4 T butter
2 T olive oil
3 mixed onions (red, yellow, white)
2 T sugar
2 T chicken broth
3 T white wine
2 T balsamic vinegar
3 T orange juice
Slice the onions, cut into various sizes, halves or quarters.
Melt butter in olive oil on medium heat
Sauté onions for 10 minutes, add 1 T sugar, broth, OJ, wine and vinegar
Reduce liquid by 75% and lower heat to low
Add 2nd 1 T of sugar, let simmer for 20 more minutes
Remove from heat, let cool.
Transfer to food processor, pulse 4-5 times to achieve jam-like consistency
Season filet(s) with salt and pepper
Heat Olive oil in medium saucepan on high heat
Sear filet in oil for 2 minutes on each side
Transfer to oven; bake at 375 degrees for 8-10 minutes
Remove from oven, let cool, and slice into thin bite size pieces
Note: you can toast the baguette slices with olive oil for crunchier slices
Spread a spoonful of onion jam on each bread slice
Place 1 or 2 steak pieces on top of the onion jam
Cover steak with 1-2 t of gorgonzola (slices recommended)
Place on parchment-covered baking sheet
Bake 5-8 minutes at 350 until cheese is fully melted, or broil for 2 minutes.