I got this idea from a recent event I attended at a cheese shop in NYC and took it home and made it with my favorite dairy-free ricotta cheese with some honey to make it sweet and truffle oil… because, truffle oil!
- 12 oz filet mignon or sirloin steak I used Karv's 12 oz. bavette steak
- 1 baguette sliced 1/2 inch pieces
- olive oil
- 8 oz ricotta (or dairy-free ricotta) I used Kite Hill's non-dairy ricotta
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon truffle oil
- 1 1/2 teaspoon honey (or agave)
If using a sous vide machine
Fill up a large heat-safe pot or container with water and set your sous vide to 129 degrees Fahrenheit.
Place your steak in a zip lock bag and season liberally with salt and pepper and seal the bag, leaving about 1/2 an inch open. Place the bag into the water bath so that the steak is completely submerged but not the seal. Cook for about 45 minutes.
Remove the steak from the zip lock bag. Heat a cast iron skillet or pan on high until you can feel it is hot when hovering your hand over the pan. Tip: If you have any ventilation in your kitchen, turn them on high.
Add a touch of olive oil to the pan. Place steak on the pan and sear each side for about 45 seconds on each side or until a brown crust appears.
Remove steak and let it rest on a cutting board for about 5-10 minutes (or longer) before slicing. When rested, cut the steak in about 1/4 inch slices and cut each slice in half lengthwise.
If using a pan or skillet
Follow my "perfect steak" recipe post:
Preheat oven to 350 degrees. Line a baking sheet with sliced baguettes. Drizzle the crostinis olive oil and season with salt and pepper. Bake for about 10 minutes or until the sides start to turn golden brown. Remove from the oven and let cool.
Combine ricotta, salt, pepper, honey and truffle oil in a small bowl.
When crostinis are cool, top with ricotta mixture and one piece of steak.