Beef Tenderloin With Caramelized Onion Tart And Garlic Aioli
From luisascatering 15 years ago
- 15 minutes to make
- Serves 2
This was our Valentine's Day dinner. The caramelized onion tart is like a big sweet and savory crouton on the greens, so delicious! You'll have left over garlic aioli so be sure to use it on sandwiches :-)
Ingredients
- Aioli: shopping list
- 1 large egg shopping list
- 1/2 corn oil shopping list
- 3 tablespoons Dijon mustard shopping list
- 1 clove garlic shopping list
- 1 tablespoon white wine vinegar shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- caramelized onion Tarts: shopping list
- 1/2 sheet puff pastry (I have a recipe for homemade posted here) shopping list
- 2 tablespoons unsalted butter shopping list
- 1 large sweet onion, peeled and thinly sliced shopping list
- 1 teaspoon sugar shopping list
- splash of balsamic vinegar shopping list
- 1 teaspoon chopped fresh thyme shopping list
- kosher salt & fresh ground black pepper, to taste shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Greens: shopping list
- 2 handfuls of baby romaine shopping list
- splash of aged balsamic vinegar shopping list
- splash of extra virgin olive oil shopping list
- fresh ground black pepper shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- 2 (8 oz) filets mignons, 11/2 inches thick shopping list
- kosher salt shopping list
- garnish: chopped Italian parsley shopping list
How to make it
- For Aioli:
- Process the egg in a blender until light in color. Gradually drizzle in the oil until it is well emulsified. Add the mustard, vinegar, garlic and process until smooth. Place in plastic squeeze bottle and chill until ready to use.
- For Caramelized Onion Tarts:
- Preheat the oven to 375. With a round large cutter, cut 2 circles from the puff pastry sheet and place on parchment lined baking sheet. Chill.
- On med-high heat, melt butter in sauté pan and add onions. When onions begin to soften, add thyme, balsamic, sugar, salt and pepper. Cover sauté pan, lower heat to med-low and let onions cook until caramelized (should be like a marmalade consistency).
- Top each pastry round with the onions. Bake for 12-15 minutes, until just beginning to brown. Keep warm while you grill/broil the filets.
- Season the filets with salt and grill/broil for about 7 minutes per side for medium rare. Remove from heat, cover loosely with foil and allow to rest for about 10 minutes.
- Drizzle the aioli on 2 warmed plates. Place a mound of the dressed salad greens on one side and top with a Caramelized Onion Tart. Place steak on opposite side and sprinkle with chopped parsley.
People Who Like This Dish 11
- kgarmany Nowhere, Us
- Good4U Perth, Canada
- WestTexasWalkabout West, Los Estados Unidos De America
- minitindel THE HEART OF THE WINE COUNTRY, CA
- lunasea Orlando, FL
- joe1155 Munchen, DE
- juels Clayton, NC
- gagagrits Irmo, SC
- rottman Nottingham, MD
- georgiannamoreno Chula Vidta, CA
- Plus 1 othersFrom around the world!
The Rating
Reviewed by 9 people-
Seconds please.
Very nice. Thanks.
rottman
in Nottingham loved it
-
Sounds great, I hope your Valentine enjoyed this tasty cuisine. Do I need to use pasteurized eggs if served uncooked?....:)
gagagrits
in Irmo loved it
-
Looks and sounds amazing! This is a very well thought out recipe, thanks for sharing it with us! Love the caramelized onion tarts here especially!
juels
in Clayton loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 10
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "