Beef Crostini With Caramelized Onion Marmalade Recipe 55 Food

BEEF CROSTINI WITH CARAMELIZED ONIONS AND HORSERADISH AIOLI

Steps:

• Heat 2 tablespoons of olive oil in a sauté pan over medium-low heat. Add the sliced onions and cook low and slow for 30-40 minutes until the onions have a nice caramelized color. Stir the onions every 5 minutes but refrain from touching them too often. Turn your stove down if the onions begin to get crispy or too dark.
• While the onions are caramelizing, you can begin preparing your crostini. Preheat your oven to 400 F. Slice the baguette into twenty-four 1/2 inch wide slices. Lay the slices flat on oiled cookie sheet. Brush the top of each crostini with olive oil and sprinkle with salt and pepper. Bake for 5 minutes.
• Remove the crostini's from the oven. Slice the Swiss cheese into pieces that just cover each crostini. Top each crostini with the sliced Swiss cheese & sliced beef. Put the crostini's back in the oven for another 5 minutes or until the cheese has melted.
• Top each crostini with a pinch of caramelized onions. Drizzle with the horseradish aioli. Sprinkle with julienned basil. Serve immediately

CARAMELIZED ONION CROSTINI

Steps:

• Melt 4 tablespoons butter in a large skillet over medium heat. Add 3 sliced onions, 3 chopped anchovies and 2 teaspoons chopped thyme; season with salt and pepper and cook until the onions are golden brown, 20 minutes. Slice 1 baguette in half lengthwise. Butter the bread; top with the onions, pitted nicoise olives and a drizzle of olive oil. Bake in a 400 degrees F oven until the bread is crisp, 15 minutes. Cut into pieces; top with shaved parmesan.

BEEF CROSTINI WITH CARAMELIZED ONION MARMALADE

Steps:

• Preheat oven to 350 degrees F. Preheat a grill to medium-high heat. Brush the slices of focaccia with the olive oil. Place on a sheet pan and grill until crispy, about 5 minutes. Set aside. In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade. Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade.

BEEF AND BLUE CHEESE CROSTINI

Steps:

• Preheat oven to 400°. Cut baguette into 36 slices. Place on ungreased baking sheets. Spritz with cooking spray. Sprinkle with pepper. Bake until lightly browned, 4-6 minutes., Meanwhile, in a small bowl, combine sour cream, chives, horseradish and salt. Top toasts with beef; dollop with sour cream mixture. Sprinkle with cheese and additional chives.

DIY BRITISH BEEF CROSTINI

Steps:

• Heat oven to 20)C/180C fan/gas 6. Rub the beef with the oil and mustard, then season. Heat a non-stick frying pan over a medium-high heat. Sear the beef for 2 mins each side and place in the oven for 10 mins for rare and 12-15 mins for medium rare (you may have to adjust timings if your piece of beef is especially thin or thick). Remove from the oven, cover with foil and leave to cool.
• Mix together the crème fraîche, chives and horseradish in a small bowl and season to taste. Keep in the fridge until ready to serve.
• Just before serving, arrange the beef on a chopping board with the Stilton, rocket and crème fraîche. Toast the bread and serve while still warm. Toast the bread and serve while still warm. Top the crostini with rocket, slices of beef, chunks of cheese and dollops of crème fraîche.

BEEF CROSTINI WITH RED PEPPER MAYONNAISE

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Drizzle 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
• Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate.
• Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. Using a large sharp carving knife, cut the beef into thin slices.
• Spread the bell pepper mayonnaise over the crostini and top with the sliced beef. Arrange the crostini on a platter. Scatter over the capers, sprinkle with the coarse sea salt, and serve.
• Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate.
• Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative.

CARAMELIZED ONION CROSTINI

Steps:

• In a large skillet, melt butter over medium heat. Add onions and cook, stirring, until softened. Stir in sugar and cook, stirring, until onions are browned, about 25 minutes.
• Stir in thyme, salt, pepper and vinegar. Remove from heat.
• Preheat broiler. Spread crostini liberally with onion and sprinkle with cheese. Place under broiler until cheese is melted.

PEPPERED BEEF AND CARAMELIZED ONION CROSTINI WITH A HORSERADISH

Steps:

• Lets start with all the components and make them one at a time.
• Horseradish Cream -- Just mix the sour cream, prepared horseradish (not creamy), vinegar, and season with a little salt and pepper to taste. Refrigerate until ready to use. The chives should be added right before serving.
• Onions -- To a medium to large sauce pan, add the butter and olive oil and bring to medium heat. Add the onions and slowly begin to caramelize them - don't rush this. It will take a good thirty minutes, but it isn't hard. After 5 minutes add a pinch of salt and sugar and continue to stir now and then. After 15 minutes the moisture (water) from the onions will start to evaporate and the onions begin to caramelize. Once they get golden brown, remove, let cool and refrigerate until you are ready to use them. They can be reheated in the microwave in just a minute when you are ready to make the crostini.
• Garlic Oil -- In a small sauce pan on medium heat, add the oil and garlic. Cook for just a minute on medium and then reduce to medium low and simmer for about 20 minutes until the garlic is golden brown. Remove the garlic and you have wonderful garlic oil. You can always buy a bottle which is expensive, and not nearly as good.
• Beef -- Add the beef broth and marsala to a small bowl to a small pan and heat until warm. Add in the beef slices and cook just a minute or two until the beef is warm. You don't want to over cook it, it doesn't take long.
• Crostini -- Slice and grill or broil just until golden brown on each side. Remove and brush each slice with some of the garlic oil.
• Onions -- As the bread is toasting and the beef warming up - heat up your onions for just 1 minute in the microwave, they are all done you just want them warm.
• Horseradish Cream -- Don't forget to stir in the chives right before you are ready to serve.
• Toppings -- Top each garlic crostini with some of the warmed caramelized onions, then a slice or two of beef, then a little of the horseradish cream.
• ENJOY!

CARAMELIZED ONION MARMALADE

Steps:

• NOTE: About those onions -- 10 cups is somewhere between 3 and 4 very large onions. The recipe I took this from called for sweet onions. First time I made it, I used Vidalia -- and thought they made it a little bland. Next time I tried spicier brown onions, and thought it had a lot more flavor.
• In a LARGE skillet, melt butter. Add brown sugar and stir until it dissolves.
• Add onion and garlic to skillet. Stir to coat with butter/sugar mixture. Cover and cook over medium heat for at least 30 minutes; you can cook them much longer and it will only make it sweeter.
• Uncover and add vinegar to onion mixture. Cook, uncovered for at least 10 minutes. (I found I cooked it nearly 45 minutes, to try to reduce some of the liquid.).
• Add salt and pepper.
• Serve at room temperature or even chilled.