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Satisfy Your White Elephant Party With Red Meat
Photo by MICHELLE BAKER
A little tart, a little sweet, a little spice and super-tender robust beef served on little toasted bread rounds. What's not to like?
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Published: December 3, 2008
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A little tart, a little sweet, a little spice and super-tender robust beef served on little toasted bread rounds. What's not to like?
What's not to like about a little tart, sweet, spicy and tender robust beef on toasted bread rounds?
We throw an annual holiday party every year, and the inside of our home looks like Santa and his elves puked up a winter wonderland. Christmas lights drape the rooms; "A Christmas Story" is on permanent repeat on the TV; and Sinatra, Bing, and an amazingly depressing and creepy Judy Garland blare from the iPod with the traditional "Happy Holiday's Y'all" by Robert Earl Keen intermittently breaking up the classics. How can you not have a good time when hearing:
There is a Barbie doll in the gravy boat up on Mom's TV set
An angel made of Styrofoam holds Rita's cigarette
Santa waves an empty beer in his plastic hand
Everyone is here again,
It's Christmas time again.
We ask our guests to bring two things: whatever it is they are drinking (We'd love to supply a full bar, but times are tight and they are getting free food) and a "white elephant" gift.
If you are not familiar with the white elephant concept, you should be. It could very well be the most fun you've ever had. We throw a twist to our guests and ask that their white elephant gift be a re-gift: something someone gave them that they don't want or need. We've all gotten a free knife set sent in an empty Omaha Steaks box, the free-gift-with-purchase makeup brushes and the homemade potpourri.
Yes, they were all real clunkers at one point. But a white elephant gift exchange is a misfit-gifts bonanza, where one can take a chance at a mystery present under the tree or steal someone else's find. The hilarity of the exchange will be talked about until the next year's party, when "it" is officially "on." Suddenly, you begin begging old relatives and friends for the ultimate (and by ultimate, we mean terrible) exchange gift.
After we cramp our abdomen muscles from laughter, we break out the buffet. Hands down, the most popular item is the Seared Beef Sirloin Crostini with Red Onion Marmalade and Horseradish Cream. There's something about red meat on a free buffet. It will be eaten even in a room filled with vegetarians. Or, maybe it's because it's just that good.
A little tart, a little sweet, a little spice and super-tender robust beef served on little toasted bread rounds. Pretty to look at and even better to eat.
You can make everything a day ahead, except for the beef. That should be seared off just before the guests arrive. Use a cookie cutter to make cute little circles instead of the standard sliced baguette. It makes it a little bit more special.
Oh, and happy holidays, y'all!
SEARED BEEF SIRLOIN CROSTINI WITH RED ONION MARMALADE AND HORSERADISH CREAM
Crostini
1 loaf of your favorite bread
1 tablespoon olive oil
Red Onion Marmalade
1 teaspoon canola oil
1 red onion, thinly sliced
2 tablespoons sugar
1/4 cup red wine vinegar
1/4 cup red wine
salt and pepper to taste
Horseradish Cream
1/2 cup crème fraiche (or sour cream, in a pinch)
1 teaspoon freshly grated horseradish (or 1 tablespoon of the prepared stuff)
salt and pepper to taste
Beef
1 pound petit sirloin filet
salt and pepper to taste
1 teaspoon canola oil
Start by cutting the bread, either into slices or, if you want to be fancy, use a cookie cutter to make rounds. Brush each slice with a little olive oil and place on a baking sheet in a 350 degree oven until toasted. About 20 minutes.
For the marmalade, heat the canola oil in a sauté pan over medium heat and add the red onion. Saute for 4 to 5 minutes, until the onions soften, then add the sugar and stir well. Add the vinegar and cook for 2 to 3 minutes, until the liquid has cooked down to a glaze. Add the red wine and repeat. Season with salt and pepper, and set aside to cool for a few minutes.
For the horseradish cream, combine the horseradish and the crème fraiche (or sour cream) in a bowl and season with salt and pepper. We put the finished cream into a 50-cent squeeze bottle when it's done, just to make life easier when assembling.
For the beef, remove it from the refrigerator 15 minutes before cooking, then season with salt and pepper. Heat the canola oil in a sauté pan over medium heat and sear the beef for 2 minutes on each side. Remove from the pan and let the beef rest for 5 minutes.
To assemble, place a dollop of red onion marmalade on each crostini. Thinly slice the beef and place one piece on top of the marmalade. Add a dollop of the cream on top of the sliced beef, and garnish with a little bit of chive.
Serves 6 to 8.
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