Chef notes
We are big red wine drinkers in our house, especially when it comes to red meat. The bold flavors of this delicious, hearty appetizer pair beautifully with a Cabernet. You could even eat this as a lunch or main dish if you pair it with a veggie side. Who says you can't sneak a little wine with lunch, after all? These should be paired with our favorite wine, "Layer Cake" Cabernet Sauvignon.
Technique tip: Slicing the baguette diagonally makes the bread slightly longer, giving it more surface area for your toppings and will make your appetizer more visually appealing. Also, a mason jar makes pickling the red onions easy and convenient for storage purposes.
Swap option: For a cheaper and quicker protein, you could top with sliced roast beef instead of filet mignon.
Ingredients
- 1 red onion, sliced
- 1/2 cup white wine vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 baguette, sliced diagonally into 20 pieces
- Extra virgin olive oil, for brushing
- 2 8-ounce filet mignon steaks, room temp
- Salt and pepper
- 1 tablespoon extra virgin olive oil
- Horseradish sauce
- 2 cups arugula
Preparation
For the pickled onions:
Place sliced onions in a jar. In a small bowl, whisk together the vinegar, sugar and salt and stir to dissolve. Pour mixture into jar over onions. Let sit at room temperature for at least 30 minutes or up to a few hours.
For the toast:
Preheat oven to 400°F. Brush both sides of bread with olive oil. Place on a baking sheet. Toast in the oven for 15-20 minutes until they are golden brown. Set aside.
For the steak:
Raise heat to 425°F. Season the filets with salt and pepper on both sides. Heat an oven-proof skillet (preferably cast-iron) over medium-high heat. Add the olive oil to skillet, and then add steaks. Cook for about 4 minutes without touching the steaks, then flip and place skillet in oven.
Cook for another 5 minutes for rare, 6 for medium-rare and 7 for medium. Remove from oven and let steaks sit for at least 5 minutes before slicing thinly against the grain.
To assemble:
Spread some horseradish sauce on the toasts then top with arugula, pickled red onion and steak. Serve with a glass of Cabernet Sauvignon.
