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Ingredients:
1 French baguette, sliced into ½-inch thick rounds
3 tablespoons olive oil
1 pound beef tenderloin, cut into 1-inch medallions
Salt and freshly ground black pepper
3 tablespoons unsalted butter
2 cloves garlic, minced
½ cup heavy cream
½ cup crumbled Gorgonzola cheese
2 tablespoons chopped parsley
Balsamic glaze, for drizzling
Instructions:
Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush both sides with olive oil, and toast in the oven for 8–10 minutes, flipping halfway through until golden and crisp. Set aside.
Season beef medallions generously with salt and pepper. In a cast iron skillet over high heat, add a bit of oil and sear medallions for 2–3 minutes per side, or until medium-rare. Let rest before assembling.
In a saucepan over medium heat, melt butter and sauté garlic for 1 minute. Add heavy cream and bring to a simmer. Stir in Gorgonzola cheese and whisk until smooth and slightly thickened. Remove from heat.
Spoon a dollop of warm Gorgonzola sauce over each toasted crostini. Place a beef medallion on top, then add a small spoonful of additional cheese sauce.
Drizzle with balsamic glaze and sprinkle with freshly chopped parsley.
Decoration Tips:
To recreate the polished presentation, arrange the crostini in a circular pattern on a large white serving platter.
Use a squeeze bottle or spoon to neatly drizzle balsamic glaze over each piece. Be careful not to overdo it just a gentle swirl will look refined.
Choose a rustic-style baguette with sesame or poppy seeds for extra texture and visual contrast on the crust.
Finish with delicate parsley leaves placed right on top of the cheese, adding a pop of green that balances the creamy and dark tones.
Happy Baking
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