60 servings kosher salt and pepper black freshly ground
0.3 cup olive oil extra-virgin for drizzling
1 medium onion diced
1 small bell pepper diced red
1 ny strip steak ()
Equipment
frying pan
baking sheet
sauce pan
oven
whisk
wooden spoon
kitchen thermometer
Directions
Preheat oven to 400 degrees F.
Slice the baguette into 1/4-inch thick rounds, drizzle with oil, and season with salt and pepper.
Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes.
Transfer to a rack and cool in a single layer.
Heat 2 tablespoons oil in a large skillet over medium heat.
Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat.
Add steak and cook about 6 minutes per side, or until an instant-read meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this). Keep warm until ready to assemble.
Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce.
Serve.
tablespoons unsalted butter
tablespoons all-purpose flour
cups whole milk
tablespoon Dijon mustard
tablespoon drained prepared horseradish
teaspoon kosher salt
/2 teaspoon sweet paprika
/4 teaspoon cayenne pepper
Freshly ground white pepper
Pinch freshly ground nutmeg
cup grated yellow Cheddar
tablespoon grated Parmigiano-Reggiano
Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil.
Add the Dijon, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes.
Remove from the heat and whisk in the cheeses. Set aside and keep warm.
