Bruschetta with Steak
Ingredients:
- beef tenderloin roast - 1 1/2 pounds
- olive oil -
- salt and pepper -
- baguette, sliced - 1 loaf
- shallots, sliced - 6
- butter - 1/2 cup plus 4 T
- Hellmann's mayonnaise - 1 cup
- fig jam - 1/4 cup
- Kosher salt - 1 t
- pepper - 1 t
- fresh thyme - 1 t
Instructions:
In a skillet, melt 3 T butter over medium heat, add shallots, stir until coated, add a pinch of salt. Brown until well caramelized. (DON'T burn the butter), Set aside.
Prepare roast -- rub olive oil over entire roast, season all sides of roast with salt and pepper. In a skillet over medium high heat, melt 1/2 cup butter. When the pan is HOT, add the roast. (Meat must sizzle when added to the pan.) With thongs turn roast to brown on all sides, including the ends. You want to achieve a brown crust. If needed, add additional butter, do not let the pan get dry.
Bake in a preheated 400 degree oven for 25 minutes. Remove from oven, place a foil tent over meat. Let rest for 10 minutes. Slice thin.
Prepare thyme mayonnaise -- in a bowl, mix together mayonnaise, fig jam, 1 t Kosher salt, 1 t pepper and 1 t thyme.
Prepare bread -- in a skillet, saute 2 T butter, add bread slices (one layer) fry on both sides until golden brown. Spread thyme mayonnaise on each bread slice, lay 1 or 2 slices of beef on bread, top with a spoonful of caramelized shallots. Serve.
