- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 2 servings
Ingredients
8-ounces beef tenderloin steak, trimmed of fat, and cut into a very small dice
2 tablespoons finely chopped shallots
2 tablespoons finely chopped cornichon pickles
1 egg yolk
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste
1 small wedge Asiago cheese (about 1 ounce), finely grated
5 slices sourdough bread, cut into bite-size circles
Olive oil, for brushing bread
Mache, for garnish
Directions
- In a mixing bowl, combine the beef, shallots, and pickles, and mix well. Add the egg yolk, mustard, and season with salt, and pepper. After mixing, give the mixture a taste and adjust the seasonings, if needed. Stir in half the Asiago cheese. Keep the mixture chilled.
- Preheat the oven to 300 degrees F.
- Place the bread rounds on a large baking sheet. Brush the bread rounds with oil and season with salt, and pepper. Toast the bread in the oven for a few minutes, until light brown.
- Top each bread round with about 1 1/2 teaspoons beef mixture. Grate the cheese over the top and garnish with a sprig of mache.
