Philadelphia Beef Crostini

Ingredients:

Crostini

• 1 baguette, 60 cm long, narrow ends trimmed
• 1/4 cup olive oil, plus a little extra for drizzling
• 1 medium onion, finely diced
• 1 small red bell pepper, finely diced
• 1 New York steak (striploin) weighing about 450 g, 2.5 cm thick.

Cheese sauce

• 3 tbsp (45 g) butter
• 3 tbsp. flour
• 2 cups whole milk
• 1 tbsp mustard
• 1 tbsp horseradish
• 1 teaspoon of salt
• 0.5 tsp paprika
• 1/4 tsp cayenne pepper
• A pinch of ground nutmeg and white pepper
• 1 tbsp. grated yellow cheddar
• 1 tbsp. l. grated parmesan

Preparation:

1. Preheat oven to 200°C.
   
   Slice the baguette into 0.5-1 cm thick slices, drizzle with oil, and season with salt and pepper. Place them on a baking sheet and bake for about 6 minutes, until golden brown. Then remove from the oven, spread them out in a single layer, and let them cool.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring regularly, until the onion is golden and the pepper is soft.
3. Season the steak with salt and pepper. Pour the remaining olive oil into another large skillet and heat over medium heat. Add the steak to the skillet and cook for 6 minutes on each side, or until a meat thermometer reads 120°F (48°C). Remove the steak from the pan and let it cool slightly. Then slice it very thinly. Keep the meat warm until serving.
4. Place a piece of meat on each toasted slice of baguette, add a little sweet pepper and onions, and pour cheese sauce on top.
   
   

   Cheese sauce

   
   Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, for 1 minute until golden brown. Stirring is best done in a figure-eight motion. Gradually pour in the milk and bring to a boil. Add the mustard, horseradish, salt, paprika, paprika, white pepper, and nutmeg. Reduce the heat and simmer for about 6-8 minutes, stirring constantly, until the mixture thickens. Remove the saucepan from the stove and stir in all the grated cheese. The sauce should remain warm until serving. fondue.
   Exit: 2 tbsp.