Spicy Beef Toast
The Cajun-spiced beef on these Hors d’Oeuvres pairs well with the rich and smoky-tomato confit. Cajun spice mixes can be purchased at most supermarkets, I have included a recipe here if you would like to make your own. The term “Confit” refers to an item cooked in it’s own “fat”, slowly for a long period. In this case, the tomatoes are cooked slowly in their own juice. The confit is great on many things from fish to chicken. I also make a compound butter with it and keep it in the freezer for a last minute sauce.
Spicy Beef Toast
Course: Hors d’OeuvresCuisine: AmericanDifficulty: Medium20
Pieces25
minutes20
minutesIngredients
10 oz beef tenderloin steak (tail end)
1 teaspoon Cajun Spice Mix (recipe below)
1 thin French baguette
Extra virgin olive oil
Smoked Tomato Confit (recipe below)
20 oil-cured olives, pitted, for garnish
chive batons for garnish (3/4-inch pieces)
- Cajun Spice Mix
1/4 cup Kosher salt
1/4 cup ground sweet paprika
3 Tablespoons ground cayenne pepper
2 Tablespoons freshly ground black pepper
2 Tablespoons dried thyme leaves
2 Tablespoons celery seed
2 Tablespoons dried oregano
2 Tablespoons onion powder
2 Tablespoons garlic powder
2 Tablespoons granulated sugar
2 Tablespoons dried basil
1 teaspoon chili powder
- Smoked Tomato Confit
10 plum tomatoes
5 Tablespoons extra virgin olive oil
Kosher salt and ground black pepper
1/2 cup finely chopped yellow onion
1 large clove garlic, minced
8 oz tomato sauce
1/2 teaspoon sweet paprika
1/2 teaspoon granulated sugar
Directions
- Place the beef on a plate and drizzle with some olive oil. Roll it around to coat it well. Generously sprinkle Cajun spice mix over the steak, coating it well. Marinate for 1 hour.
- With a serrated knife, slice the baguette into twenty 1/2 inch thick slices. Place in a covered bowl and reserve.
- Heat a medium sized sauté pan over medium-high heat. When hot, add a splash of olive oil and sear the beef for 1 minute per side, turning it to sear it all over. Transfer to a 350 degree oven for about 5 minutes depending on thickness. Meat should be cooked to medium-rare. Let the meat rest for 5 minutes before slicing it.
- Heat another large sauté pan over medium heat, add a thin layer of olive oil and toast the baguette rounds. Turn and toast the other side, adding a little more olive oil. Transfer the toasts to a serving platter and continue with the remaining bread.
- Just before serving, slice the beef into twenty very thin slices and place on the toasted baguette. Top with a teaspoon of the smoked tomato confit and garnish with the cured olives and chives.
- Cajun Spice Mix
- Mix all the spices and dried herbs together and keep in a covered jar.
- Smoked Tomato Confit
- Core and halve the tomatoes lengthwise. Place them cut side up on a baking sheet lined with parchment paper and drizzle them with 2 Tablespoons of the olive oil and sprinkle them with kosher salt and black pepper.
- Smoke the tomatoes for 20 minutes with a fruit wood (cherry or apple) at 200 degrees. If you don’t have a smoker, roast the tomatoes in a 375 degree oven for 1 hour. A smoked flavor can be achieved by adding a small amount of “liquid smoke” which is available at most supermarkets.
- Heat the remaining 3 Tablespoons of olive oil in a medium sauté pan and sweat the onions for 2 minutes over medium-high heat, stirring. Add the garlic and cook briefly. Reduce the heat to medium and add the tomatoes, tomato sauce, paprika and sugar. Cook the mixture over medium heat for 35 minutes or until the mixture becomes very thick.
- Place the tomato mixture in a food processor and blend to a fine paste. Serve at room temperature.
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