Pan Seared French Onion Steak with Cheesy Garlic Baguette

Ingredients

Here are the following ingredients:

French Onion Sauce

• 4 oz (125 g) butter
• 2 lb (1 kg) thinly sliced onion, about 8 cups (2 L)
• ¼ cup (60 mL) tomato paste
• ½ cup (125 mL) flour, all-purpose
• 4 fl oz (125 mL) brandy
• 24 fl oz (750 mL) dry red wine
• 6 cups (1.5 L) beef stock (no salt added)
• ½ cup (125 mL) demi-glace
• ¼ cup (60 mL) Dijon mustard
• 1 tsp (5 mL) kosher salt
• ½ tsp (2 mL) freshly ground black pepper

Cheesy Garlic Toast

• 1 lb (500 g) butter, softened
• ½ cup (125 mL) minced garlic
• ¼ cup (60 mL) olive oil
• 4 tsp (20 mL) garlic powder
• 1 tsp (5 mL) kosher salt
• ½ tsp (2 mL) freshly ground black pepper
• 32 baguette slices, cut on a long bias
• 1 lb (500 g) shredded mozzarella cheese, about 4 cups (1 L)
• 12 oz (375 g) shredded Swiss Cheese, about 4 cups (1 L)
• ½ cup (125 mL) finely chopped fresh parsley
• ¼ cup (60 mL) fresh thyme leaves

Service

• 16 Strip Loin Steaks, about 8 oz (250 g) and 1-inch (2.5 cm) thick
• Kosher salt
• Freshly ground black pepper
• 2 cups (500 mL) canola oil
• 1 lb (500 g) butter, room temperature
• 32 sprigs fresh thyme
• 32 cloves garlic, smashed

Preparation

1. French Onion Sauce: Melt butter in large skillet set over medium-low heat. Add onions and cook, stirring frequently for 20 to 25 minutes, or until deep golden brown and tender.
2. Stir in tomato paste; cook for 1 minute. Sprinkle flour over onions. Cook, stirring for an additional minute, or until onions are evenly coated.
3. Deglaze pan with brandy; reduce by half. Pour in wine; simmer until slightly reduced.
4. Whisk beef stock with demi-glace and Dijon mustard; stir into pan. Simmer until sauce is smooth, thickened and reduced to 8 cups (2 L). Season with salt and pepper. Cool, cover and refrigerate or hold for service. 
5. Cheesy Garlic Toast: Beat butter with garlic, olive oil, garlic powder, salt and pepper. Spread evenly on one side of each baguette slice. Arrange on parchment paper-lined sheet pan in single layer.
6. Toss mozzarella with Swiss, parsley and thyme. Sprinkle evenly over bread. Cover and refrigerate.

Service

1. Season steak with salt and pepper. Heat 2 tbsp (30 mL) oil in skillet set over medium-high heat. Sear steak on both sides.
2. Add 2 tbsp (30 mL) butter, 2 sprigs thyme and 2 cloves garlic. Cook, basting with fat, until evenly browned and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
3. Meanwhile, bake 2 slices of Cheesy Garlic Toast until bread is golden brown around the edges and cheese is melted.
4. Plate steak with ½ cup (125 mL) French Onion Sauce (warmed) and Cheesy Garlic Toast.

Beef Cuts