Seared Beef with Dark Helmet Onions

Tenderloin Crostini


1 French Bread or Baguette

1 Tbsp Olive Oil

6 oz Beef Tenderloin

Salt & Pepper to taste

1/2 cup Roasted Garlic Mayonnaise

1 ea Yellow Onion, julienne slice

1 clove Garlic, peeled and sliced

5 oz Titletown Dark Helmet or your favorite black lager


Cut the French bread into 1/4 inch slices, dip in olive oil and season with salt and pepper. Bake in the oven for 15 minutes at 350?F until browned.

While bread is in oven, salt and pepper beef tenderloin. Heat olive oil up on high heat in a non stick pan. Carefully place tenderloin in pan searing all sides until meat is brown. Set aside on a plate and let rest for 10 minutes. After resting thinly slice beef against the grain about 1/8 inch thin.

Using same pan, add onions and garlic, season with salt and pepper. Brown onions and deglaze with beer reducing the liquid down.

To build: Spread roasted garlic mayonnaise on bread, top with sliced beef tenderloin and top with beer onions.

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