1 baguette French bread, cut into 1/4 to 1/2 inch slices
1/2 C crumbled blue cheese
1/2 C sour cream
1 bunch flat-leaf parsley, trimmed
3/4 C grape tomatoes, cut into halves or quarters
Instructions
Pour the bourbon over the filet in a shallow dish, turning to coat. Marinate in the refrigerator for 1 hour, turning occasionally. Drain, discarding the marinade, and season to taste with salt and pepper.
Preheat the oven to 350°. Heat the olive oil in a large ovenproof sauté pan. Add the filet to the hot oil and sear for 1 minute per side. Roast for 15 minutes or until a meat thermometer registers 145° for medium-rare. Let rest for 15 minutes. Cut the filet lengthwise into halves and cut each half into 18 thin slices for a total of 36 slices. Heat the butter in a large sauté pan over medium-low heat. Add the onions and cook for 25 minutes or until the onions are deep golden brown in color and caramelized, stirring occasionally.
Preheat the broiler. Arrange the bread slices in a single layer on a baking sheet and broil until brown on both sides. Mix the cheese and sour cream in a bowl.
To serve, arrange 1 filet slice on each toasted baguette slice. Layer each with some of the caramelized onions and a dollop of the cheese mixture. Top with a sprig of parsley and a tomato half. Enjoy!
Originally Submitted
10/11/2013
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