Holiday Steak Bruschetta
Mouthwatering Holiday Steak Bruschetta made with beef tenderloin, sourdough bread, and a seasonal thyme mayo with caramelized shallots on top. This is a holiday appetizer recipe to really impress your guests!
Is everyone getting pumped up for the holidays getting so close? I can hardly believe that they are here already. As much as I love the holidays, I’m feeling like they came so quickly this year! I am doing two great things for you within this post today: 1. Sharing this Holiday Steak Bruschetta AKA the best appetizer recipe I’ve ever made, and 2. Providing the best giveaway (this Le Creuset 7 Qt roaster pan worth 249$!) that you Wishes and Dishes readers have ever seen.
It’s a good day to be here, my friends. I also believe it’s a great day for beef. Have you tried my Perfect Prime Rib Roast yet?
I wanted to tell you about the most amazing trip to Wooster, Ohio I took a couple of weekends ago with ten other food bloggers thanks to Certified Angus Beef. I had a lot to learn about cooking with beef and came back with a wealth of information. It was the culinary experience of a lifetime.
I have never eaten so well in my entire life! I honestly had the best meals I’ve ever had cooked by their amazing chefs.
We spent a lot of time learning how the beef is graded by the USDA, tips on choosing the perfect roast for the occasion, tying roasts professionally, flavor profiles, what qualifies as quality beef, and more. Certified Angus Beef is the best Angus beef available and has ten quality standards to ensure this brand’s premium name and to guarantee products with their label on them are the greatest quality and of the highest standards possible.
These ten standards are designed to assure marbling, tenderness and consistency. USDA graders determine whether beef meets all of those standards and is eligible for the brand. I really was able to taste the difference in their beef!
I was so fortunate in having the chance to work with Chef Ashley Pado for three whole days. I worked with her on menu planning for my holiday recipes of choice that I would then cook up in the test kitchen of the Culinary Center, and went shopping with her for the ingredients I needed. She helped me get creative in the kitchen and I learned SO much from her.
Chef Ashley was a one-time Hollywood food stylist and was even a national finalist on FOX’s “MasterChef” Season 2! That girl is my hero. The other three chefs were amazing, as well, and taught me so much about cooking beef and other holiday dishes. I had such a fun time that weekend with such generous hosts and the other food bloggers!
This holiday steak bruschetta was one of the dishes I created while in Ohio! It was AMAZING. I had an idea in my head of exactly what I wanted it to look like and taste like and the finished product exceeded my expectations.
The tenderloin came out perfect (so much so that I couldn’t even believe it was something I had made) and the seasonal thyme mayo perfectly complimented the beef. When I put all of this, along with decadent caramelized shallots, on top of a nice buttery, crusty bread it was pure heaven on a plate.
If you really want to impress your guests – look no further! They will request this every holiday.
The extremely generous people at Certified Angus Beef, along with Le Creuset, provided me with this gorgeous roasting pan to celebrate #roastingseason and the upcoming holidays. They even went above and beyond and also gave me one to give to you! Scroll on down to see how easy it is to enter.
- 1.5 lb beef tenderloin roast
- olive oil
- salt & pepper
- 1 loaf baguette, sourdough, asiago loaf, or bread of choice, sliced
- 6 shallots, sliced not minced
- ½ cup butter + 4 tbsp for cooking shallots
- 1 cup mayonnaise (Hellmann's)
- ¼ cup fig jam
- 1 tsp kosher salt
- 1 tsp pepper
- 1 tsp fresh thyme
- Heat 3 tbsp of butter (or use oil) on medium heat then add the shallots, stir until coated, add a pinch of salt (speeds up caramelizing process) and brown them until caramelized. Caramelizing onions brings out their amazing natural flavor. Make sure the pan doesn't get too hot or the butter will burn. Continue this process of cooking and deglazing until the onions have reached the color, flavor, and texture you desire.
- Preheat oven to 400 degrees.
- Rub roast with olive oil and season with salt and pepper on all sides.
- Melt ½ cup butter on medium/high heat in a skillet. Add roast once the pan is hot (it should sizzle upon adding or the pan is not hot enough and you will get tougher meat from the steaming).
- Flip the roast to brown each side, including the ends. You want a nice brown "crust" on each side. Use tongs for this.
- Add more butter as you go, if needed, as to not let the pan get dry.
- Bake at 400 degrees for 25 minutes.
- Take out of the oven and tent it with foil to keep warm. Let is rest on counter for 10 minutes.
- Slice thin.
- Mix all ingredients in a bowl until combined.
- Saute 2 tbsp butter in skillet. Add bread slices, in one layer. Pan fry on both sides until a nice golden brown color.
- Spread thyme mayo on on bread slice. Place slices of beef (1 or 2 depending on size of bread slices) on top. Top with a spoonful of the caramelized shallots and a piece of fresh thyme (optional).
Disclaimer: This giveaway product is being provided by Certified Angus Beef ® and Le Creuset. All opinions are 100% my own.
You’ve covered just about everything I love in one bite. Steak, fig jam, crusty bread, and thyme. Fabulous.
This looks amazing! What an awesome idea for a holiday appetizer!
Awesome giveaway – thanks so much for hosting it!
Sounds like you had a wonderful weekend working on your holiday menu with Chef Ashley!! That thyme mayo with fig jam in it sounds epic!
This bruschetta is a meal in itself. I would devour these by the plateful. Thanks for the chance at winning an amazing prize.
I could eat these as a meal! That beef is cooked absolutely perfect…and my mouth is totally watering.
Love love love that Thyme mayo!! Great giveaway too!
WHAAAAT! I DON’T LIVE FAR FROM WOOSTER! ugh I’m so jealous.
and Jesus lord….steak bruschetta….amazinggggggggg
Yay! Thanks for the awesome giveaway 🙂
For one, that bruschetta. OMG. Two? I need that pan!!!
Wow! What a great trip! And such a fantastic dish you created — it look perfect! Great photo, too. Thanks!
I think you’re reading my mind. I was just walking about the store today thinking about what type of bruschetta to make for my holiday party as an appetizer (we all love a good bruschetta). This one with steak looks insane. Everyone would love it!
Would never have thought of using fig jam in a mayo based sauce! Can’t wait to try this!
Hey Cuz I need that recipe.
That steak is cooked to perfection! I could totally make a meal out of these.
I could happily eat that bruschetta for dinner! I own a couple of Le Creuset products and they are some of my favorite kitchen tools.
Your photo is perfect! Gorgeous Le Creuset by the way.
I love making different types of bruschetta for holiday cocktails. I love Le Creuset.
Definitely want to try and make this! What an awesome experience for you in Ohio!
So gorgeous!! So much fun, one of the best weekends! Not sure why I missed out on trying this though.
What a totally fantastic looking winter appetizer! I’m pinning this for Christmas!
Thanks for the giveaway. I entered! And bruschetta is an awesome appetizer!
I can’t believe I’ve been missing out on this goodness for the past 3 years! I’m hooked!!
This looks soooo incredible. I would love to give this bruschetta shot on New Year’s Eve. Thanks for sharing!
Looks delicious. I love that seasonal thyme mayo… sounds good!
I saw your photo on instagram and had to come over and check out your recipe. I love this simple and fun appetiser and on my list for this holiday.
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the steak is cooked into perfection, pinkish middle is just what i want……
I am definitely drooling over this one!
Wow, what a fabulous bruschetta! And I bet you had a terrific time working with the chef.
This is perfect! Obviously I don’t eat meat but my boyfriend would DEVOUR these in a second. That is an understatement and I better pick up enough steak for two batches of this!
I want to come over to your house for these yummy bruschetta!
great idea having the bread cut to resemble a hoof with the beef on top!!now i’m hungry.
Love this idea for the holidays – looks fantastic!
So much fun! I have never owned a Le Creuset ANYTHING I would love to win this! And Ashley, this bruchetta looks AMAZING!
Amazing giveaway! I just entered! Oh my word and that appetizer is totally going to be on my table this year!
Whqt a fabulous experience. There really really really is an amazing difference on a quality piece of beef that is properly cooked. I envy you. Plus all the culinary input you received. These are probably THE best bruschettas I’ve seen. Double Wow!
Wow. That was the best compliment I’ve received all day. Thank you!!
This is seriously fabulous. They make something similar at a restaurant a friend took me to once, and it was my favourite recipe ever. I have to try this.
Oh my gosh Ashley – these look mouth-watering good. I love me a good steak, so to have them as a poppable appetizer is dangerous for me! Pinned!
This looks divine! This dish makes me even more excited that the holidays are here.
When I saw this I literally and mentally started drooling.. this looks soooo good!!! 🙂
im an going to try this 🙂
What an awesome recipe for the thyme mayo!!!
Never win, but looks amazing. Trying just trying 🙂
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Wow this looks great! I wonder if I could do this with a filet mignon? I have one left over in my freezer and should be enough for two
That would work just fine!
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OH MY WORD!!!! Made these delectable little pieces of heaven for our New Years Party this year!!!! Needless to say I was a superstar in the eyes of our guests!! Ashley, thanx for sharing this elegent but not intimidating appetizer!! My hubby even said favorite dish I’ve made to date
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This looks great! I can’t wait for a special occasion to make it. Maybe our 3 month anniversary!
Do you think the tenderloin could be made and sliced earlier, then assembled and served at room temp? Would love to do for my holiday party…
Yes, I have done that before.
Love this recipe! I’ll definitely be trying it.
Ashley – this sounds wonderful. Our group of friends has food competitions and I am going to enter this next week in the “Holiday” contest. I need enough for 16 peeps – how many do you get out of this recipe?
Make this for the contest – and I won!! Awesomely delish
The bruschetta looks awesome and I love Le Crueset. I have not tried your recipe yet, so I can’t rate it.
Made this recipe this weekend for a party of 45 as an appetizer. Used a whole filet with 2 loaves of French Bread. Followed the recipe but added three whole onions along with four shallots. May I say AWESOME! I mean it stinking WONDERFUL! A huge hit. I drizzled olive oil, S&P on both sides and set the bread quick under the broiler. Flipped and again season and broil. Really really good and nothing left! Would make again for a large party. Pretty simple too.
Wow! Thank you for telling me!!
This looks so delicious! How many portions does this makes? Thanks!
How many does your recipe serve for?
8-10 people it serves
Glad you can’t see me as I might be drooling. The flavors seem perfect and I can’t wait to try this. Thanks for sharing.
Never thought to use Fig jam! What a Great idea!!
Thank you so much!