Blueberry Compote, Brie and Sirloin Crostini
Just a few delicious ingredients make for an amazing appetizer for when friends and family gather.
Consider this as a lite bite dinner, add our Bourbon Blueberry Sour for the win.
INGREDIENTS
1 to 2 best quality sirloin steaks depending on crowd size
Kosher salt
Course ground black pepper
2 tablespoons butter
3 sprigs fresh rosemary
1 fresh baguette
1 wheel of Brie
Directions:
Place steak on paper towel or parchment paper, let steak come to room temperature for at least 30 minutes. Dry thoroughly.
Generously sprinkle steak with kosher salt and course ground pepper.
Place cast iron skillet on high. When pan begins to smoke place steak in pan. Flip steak every 30 seconds, press steaks gently into pan so the entire surface is hitting pan.
After steak develops dark crust add in butter and rosemary sprigs. Spoon melted butter over steak until desired temperature. Medium Rare is ideal for this recipe, 120°F to 125°F. When steak has reached temperature move to cutting board, cover with foil and let rest for at least 5 minuets.
Cut a fresh baguette into diagonal pieces. Place on parchment covered sheet pan and brush with a melted butter and 1/8 cup olive oil mixture. Bake at 350 degrees for 13 minutes or until golden brown.
Cut brie wheel in half and slice each half into 1/4 slices, place in refrigerator until ready to use.
Place piece of brie cheese onto crostini, add slice of thinly sliced, rolled sirloin steak on top of cheese. Gently press steak into cheese to secure.
Top with Blueberry Compote and serve!
Yield: 12 servings
Steak can be prepared in advance. Allow steak to cool, wrap and store in refrigerator. When ready to serve, cut into thin slices right before assembling crostini’s.
