Steak Canapes on Garlic Toast (with Roquefort Cream, Caramelized Pears and Onions)
Provided by the Nebraska Beef Council's The Beef Checkoff.
|Number of Servings:||4-8|
|Ingredients:||2 Omaha Steaks Boneless Strip Steaks
salt and freshly ground black pepper to taste
2 tsp olive oil
16 small arugula leaves, for garnish (optional)
8 oz Roquefort cheese, softened
1/4 cup heavy cream
2 Tbsp freshly squeezed lemon juice
1 ½ tsp white wine Worcestershire sauce or regular Worcestershire sauce
freshly ground white pepper to taste
1 small French baguette (at least 8 inches long)
3 Tbsp butter, softened
2 cloves garlic, minced
|Directions:||To prepare the pears and onions, melt the butter in a large saute pan over medium-low heat. Place the pears in the pan in a single layer and saute for 5 minutes on each side. Sprinkle sugar over pears and continue to saute for 5 additional minutes on each side, or until cooked through but not mushy. Remove pears and let cool. Wipe pan with paper towel. Heat olive oil in pan and saute onions over medium heat for 10 minutes, or until golden brown. Set aside.
For the Roquefort cream, combine the Roquefort, heavy cream, lemon juice, Worcestershire sauce and pepper in a small mixing bowl. Set aside.
Preheat oven to 400°. Slice baguette on the diagonal into 1/2-inch slices. (You will need 16 slices.) Combine butter and garlic and spread a thin layer on each slice of bread. Place bread, garlic-side up, on a baking sheet and toast in the oven for 6 to 8 minutes, or until lightly golden. Remove from oven and set aside to cool.
Season steaks with salt and pepper. Heat olive oil in a cast-iron skillet and sear steaks over medium-high heat for 3 minutes on each side for mediumrare, 4 minutes for medium. Remove from pan and let rest for 5 minutes. Slice steaks against the grain into 1/4-inch strips long enough to fit toast slices.
To assemble canapes, spread 1 Tbsp Roquefort cream on each garlic toast. Lay 2 slices of steak on top of the cream. Arrange 1 slice of caramelized pear and some of the onions on top of the steak. Garnish with arugula. Serve at room temperature.