1 1/2-lb. piece beef tenderloin, trimmed
1/2 tsp. kosher salt
½ teaspoon ground rosemary
3 Tbs. olive oil
24 Ciabatta slices, each 1/4 inch thick
For the Sauce:
3 small red onions
1 jar of Bellisari's Balsamic Shallot & Black Garlic Spread
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions for the Beef (A Day ahead)
Remove the beef from the refrigerator about 30 minutes before you cook it, and preheat an oven to 400ºF. Brush 1 tablespoon of olive oil, the rosemary and kosher salt over both sides of the beef.
In a large, ovenproof nonstick fry pan over high heat, warm the remaining 2 Tbs. olive oil. Add the beef and sear until evenly browned on all sides, 3 to 4 minutes. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of the fillet registers 130ºF for medium-rare, 8 to 10 minutes. Transfer the beef to a sheet of aluminum foil and let cool to room temperature. Wrap the beef in the foil and refrigerate for at least 4 hours or up to overnight.
Directions for Onions
Preheat the oven to 375 degrees.
Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup of Bellisari's Balsamic Shallot & Black Garlic Spread, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons of Bellisari's Balsamic, Shallot & Black Garlic Spread.
Reduce the oven temperature to 300ºF.
Arrange the ciabatta slices in a single layer on a rimmed baking sheet. Transfer to the oven and toast, turning occasionally, until golden brown on both sides, 15 to 20 minutes total. Remove from the oven and let cool. (The toasts can be stored in an airtight container at room temperature overnight.)
Remove the beef from the refrigerator, unwrap and slice against the grain as thinly as possible. Place a slice or two of the beef on top of each of the ciabatta and drizzle the warmed Bellisari's Blue Cheese, Honey and Shallot Spread over each canapé. Garnish each canapé with the balsamic onions. *You can also use red peppers or green onions as a garnish. Arrange the canapés on a tray and serve immediately. Serves 8-10.