Monday, January 7, 2013

Tenderloin Toasts

This dish was inspired by a menu item at MT's Local in Nashua.  James and I used to frequent their bar and the tenderloin toasts were one of our "go to" appetizers... until they were taken off the menu.  [Insert sad face here].  After our comment cards and emails requesting that they bring them back have turned up fruitless, I've opted to recreate them at home.  Although I haven't perfected their recipe in perfect form, I do think my version came out quite tasty.  The best way to describe them, is a crunchy, thinly sliced baguette topped with ground tenderloin and literally baked to the bread resulting in a delicious, crunchy bite.

The steak sauce can be kept in your refrigerator for up to a month, so don't be afraid to make a full sized batch.  You can also opt to cut the recipe in half and you'll get about what you would use on one batch of the toasts.  Serve it on the side in a ramekin for dipping.

Tenderloin Toasts

1 baguette-style loaf of dense bread (you want to be able to slice it as thinly as possible and light, fluffy bread tends to fall apart; another option is to use a 2 day old French baguette)
1 lb tenderloin tips
1/2 yellow onion, diced
3-4 cloves of garlic (depending on size)
2 eggs
1 teaspoon Worcestershire sauce
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon Montreal steak seasoning

- Preheat oven to 375
- Slice bread as thinly as possible (ideally 1/2 inch thick pieces)
- In a large skillet, sear off the tenderloin tips to a medium rare temperature and transfer to a food processor
- In the rendered beef fat, sauté the onions and garlic for 8-10 minutes or until translucent and transfer to the food processor
- Add eggs, Worcestershire sauce, salt, pepper and spices
- Pulse on high speed to combine the ingredients into a thick, chunky paste
- Spread each piece of toast with an ample amount of paste and lay in a single layer on a baking sheet
- Bake for 20 minutes or until the meat mixture has hardened to the toasts
- Serve warm or keep in an airtight container, refrigerated for up to 4 days (reheat for 7-10 minutes in the oven to serve)

Steak Sauce

1 cup canned tomato puree
3 tablespoons brown sugar
1/2 small yellow onion, finely diced
1 shallot, finely diced
5-6 garlic cloves (depending on size)
1/4 apple cider vinegar
1/4 cup water
1/4 cup Worcestershire sauce
1/4 lemon juice
1 tablespoon soy sauce
1 teaspoon dry mustard
1/2 teaspoon anchovy paste
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon

- Combine all ingredients in a food processor on high speed until combined
- Strain the mixture though a fine mesh sieve to remove any larger bits
- Simmer in a sauce pan over medium heat for 20 minutes
- Store in a glass jar, refrigerated, for up to a month

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