FREE SHIPPING on Orders of $75 or More
SUBSCRIBE to Save $15 On Your First Order
We will send you an email to reset your password.
Rated 5.0 stars by 1 users
Appetizers
6 servings
NuWave
Leaves from fresh herb sprigs: thyme or parsley, (optional for garnish)
Arrange baguette slices in a single layer in enamel baking pan. Brush tops lightly with olive oil and season with salt and pepper. Place on cooking rack in position 3. Toast at 400°F for 4 min. or until light golden brown.
In a large sauté pan over medium heat, warm 2 T olive oil. Add onions and a large pinch of salt. Cook, stirring occasionally until onions are caramelized, about 20 min. Transfer onions to a bowl. Wipe out the baking pan after it has cooled.
Spray enamel baking pan with cooking spray. Place tenderloin in pan. Place on cooking rack in position.
Insert probe into meat and set to 120°F for medium-rare. Place on cooking rack in position 3. Set Bravo to bake at 400°F.
While beef tenderloin is resting, in a small bowl, stir together blue cheese and crème fraîche.
Slice beef tenderloin very thinly against the grain. Spread 2t of the blue cheese mixture on each baguette slice. Top with 1t of caramelized onions and top with slice of steak. Sprinkle with salt and pepper and garnish with herb leaves.