Home     About Us     Chew on This     Who Knew?     Pied Piper     Thoughts

Tuesday, July 10, 2012

Chew on This | Steak and Onion Crostini

When you have a steak-loving individual living in your home, it's kind of a nice idea to make them something steak-ish every once in a blue moon. I'm not adverse to a good steak, heavens no. I just rarely have it on the dinner menu for all kinds of reasons and no reason at all (that's logical). 

Well, The Husband (steak lover) had a birthday this past weekend and I decided that this was a very good reason to put steak front and center on the party menu. To start, the Steak and Onion Crostini.

Funny thing, as I was preparing the birthday meal and whipping up a lovely cake, I realized I hadn't even considered a starter. Ah, bugger! Feeling kind of frantic, I looked around my kitchen and considered washing my hands of the whole stupid starter idea. Pots and pans were stacked in the sink. Flour decorated my countertop and the floor. And a gorgeously fresh French baguette waited patiently on top of the microwave for me to take notice. Duh.

So, one perfectly cooked filet and some other delicious bits came together and made what was considered a stellar starter. 


Here's our recipe:
Steak and Onion Crostini
(makes 15-20 pieces)
1 French baguette
olive oil

1/3 C sour cream
2 t minced garlic
salt and pepper
2 T chopped chives

1 large sweet onion, halved and sliced
2 T butter
2 t brown sugar
salt and pepper

1 filet steak (about 8 ounces)
salt and pepper

Preheat your oven to 375℉. 

To start, slice your baguette into 1 1/2" rounds. Place rounds onto a cookie sheet and brush each round with some olive oil. Place cookie sheet into your preheated oven and allow bread to bake until lightly browned and crisp, about 7 minutes. Remove bread rounds from the oven and set aside.

While the bread is baking, prepare your sauce. In a small bowl, combine your sour cream, garlic, salt and pepper. Stir, stir, stir. Chop your chives for garnish and set everything aside for assembling crostini later.

Next, start your caramelized onions. Prepare your caramelized onions first by heating the butter in a large sauté pan over medium-low heat. Add your onions and stir to coat. Allow onions to cook for 10 minutes before adding your brown sugar, salt and pepper. Continue to sauté onions until soft and carmel in color, about 30 minutes. Spoon onions out of the 
pan and place in a bowl for later use.

Turn the heat up under your sauté pan (leave all that delicious onion-y goodness in the pan for extra flavor) to medium-high. Liberally salt and pepper your filet and place into your  pan. Sear all side, turn down heats and continue to cook to your desired doneness. Allow the filet to rest, at least 10 minute, before slicing filet into small pieces.

Assemble your crostini by placing some onions onto each baguette slice. Top onions with one slice of filet. Dollop on some garlicky sour cream sauce and sprinkle generously with chopped chives. Enjoy!