From Food Network Specials, this is special with a cheese sauce you have to taste! This makes wonderful hors d'ouevres for a party!
- 1 baguette, about 2 feet long, throw thin ends away
- 59.14 ml extra virgin olive oil, plus
- extra extra virgin olive oil, for drizzling
- salt & freshly ground black pepper
- 1 medium onion, diced small
- 1 small red bell pepper, diced finely
- 453.59 g New York strip steak, steak 1-inch thick
- 44.37 ml unsalted butter
- 44.37 ml all-purpose flour
- 473.18 ml whole milk
- 14.79 ml Dijon mustard
- 14.79 ml drained prepared horseradish
- 4.92 ml kosher salt
- 2.46 ml sweet paprika
- 0.59 ml cayenne pepper, to taste
- fresh ground white pepper
- 0.25 ml freshly ground nutmeg
- 236.59 ml grated yellow cheddar cheese
- 14.79 ml grated parmigiano-reggiano cheese
- Preheat oven to 400 degrees F.
- Slice the baguette into 1/4-inch thick rounds, drizzle with oil, season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
- Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until a meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this). Keep warm until ready to assemble.
- To assemble:
- Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve. Enjoy!
- Cheese Sauce:.
- Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the mustard, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm.
- Yield: about 2 cups.