My dad found this recipe and we made him make it twice this weekend- it was so good!
3 beef tenderloins (6oz each)
4 oz cream cheese
4 oz crumbled gorganzola cheese
2 large onions, sliced
olive oil
1 tbsp sugar
salt and pepper, to taste
1/2-3/4 baguette, sliced into rounds
Caramelize your onions on low heat in a saute pan for 45-60 minutes in olive oil and sugar until translucent and caramel color.
In a food processor, blend cheeses and salt and pepper until whipped and fluffy consistency.
Cook tenderloins on grill until medium rare. Let sit 10 minutes, then slice very thin.
Toast in oven for 10 minutes the baguette slices.
To assemble- on top of toasted bread slices spread 2 tbsps cheese, 2-3 slices steak, then top with mound of caramelized onions.
This can be served at room temperature or warm. The nice thing is that you can prepare the onions and cheese ahead of time- but cook the meat and toast the bread just before serving and you will be good to go!
Recipe Borrowed From: Francis Gremmo
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