Pella —
Ingredients
| 1/2 lb | rare beef tenderloin, thinly sliced |
| 1 | 12 inch french bread baguette |
| 2 Tbsp | blue cheese crumbles |
| 1 tsp | prepared horseradish |
| 1 tsp | granulated garlic |
| 1 tsp | dry italian seasoning |
| 8 oz | sour cream |
| 2 Tbsp | mayonnaise |
| 1/2 c | extra virgin olive oil |
| 1 pkg | spring mix salad |
| 1 lg | onion, thinly sliced |
| 1/2 stk |
butter
get recipes @ goboldwithbutter.com
|
| 1 Tbsp | brown sugar |
| salt and pepper, to taste |
Directions
Combine blue cheese, horseradish, sour cream, mayo, granulated garlic, salt and pepper. Chill for at least 30 minutes.
Add the butter to frying pan. Add onions and brown sugar. Cook onions on low-medium heat until caramelized this should take about 10-15 minutes
Slice french bread baguette in 1/4 inch slices, brush with the olive oil and sprinkle with Italian seasoning. Broil in oven until golden brown.
On a large platter, arrange the crostini slices. Spread the blue cheese sauce on the crostini, add some spring mix salad leaves, layer the beef and top off with the caramelized onions.
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