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Ingredients
- Pickled Onions:
- 2/3 cup sugar
- 1/2 cup kosher salt
- 1/2 cup coarse-grained smoked salt % cup smoked black pepper
- 1 (1 3/4-pound) beef tenderloin, trimmed
- Toasted baguette slices
- 2 red onions, halved and thinly sliced
- 2/3 cup sugar, divided
- 1/2 cup rice vinegar
- teaspoon salt
- 1 scotch bonnet or habanero pepper, halved and seeded
Details
Preparation time 30mins
Preparation
Step 1
1. Combine sugar and kosher salt in a small bowl. Combine smoked salt and smoked pepper; rub on beef. Place in a deep pan, and cover with sugar mixture. Chill, uncovered, 2 days, turning beef occasionally.
2. Remove beef from curing mixture, wiping away all residue. Wrap beef in cheesecloth, and hang above a bowl in the refrigerator (to drain away liquid) 8 hours or overnight.
3. Cut beef into very thin slices. Top baguette slices with beef and Pickled Onions. Makes 20 appetizer servings.
Pickled onions:
1. Place onions in a large bowl, and sprinkle with 3 tablespoons sugar. Set aside.
2. Combine vinegar, salt, and remaining sugar in a saucepan over medium heat. Cook, stirring frequently, until sugar dissolves. Add pepper; cook 2 minutes. Remove pepper.
3. Bring mixture to a boil; stir in reserved onions. Remove pan from heat, and let stand 20 minutes. Cover and chiil until ready to serve.
Makes 3 cups
1. Place onions in a large bowl, and sprinkle with 3 tablespoons sugar. Set aside.
2
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