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 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.