I can't take credit for this dish, it was my brother's idea.
However, I do believe I pulled it off and it was arguably my favorite dish of the dinner party.
Either that, or it was the first bite of food I'd had all day so it tasted extra decadent.
I headed to my local butcher, Orland Meat Market & Deli because I wanted a great steak. The owners, Spyros and Helen are so sweet, I knew they'd help me make a great decision.
After talking about the contest, the dinner party, and what I was hoping to pull off, they suggested a beef filet. Spyros went in the back and grabbed a beautiful, whole tenderloin and cut me off about a 2-3" piece. He then trimmed it of all silver skin and fat and wrapped it like a little present in waxed white paper.
Begin by taking the bleu cheese and the meat out of the fridge to take the chill off of them.
In a small skillet, place a few tablespoons of balsamic vinegar and a teaspoon of sugar. Let reduce by half over low heat until the balsamic is syrupy.
Slice a medium onion and place in a small skillet with a little bit of olive oil and salt. Work over medium heat for several minutes until the onions are carmalized.
Slice the bread on a diagonal, brush with olive oil and place in a toaster oven set to 250°.
Meanwhile, coat the beef liberally in Kosher salt and black pepper. Add to a pre-heated skillet and cook on high for about 5 minutes per side. Then rotate along the edge of the filet, searing each edge. Remove to the cutting board and let rest, and slice thin.
To plate, place the bread, then a forkful of the carmalized onions. Add a slice of the rare beef, a large crumble of bleu cheese, and top with a fresh parsley leaf. Finish with a drizzle of the balsamic reduction.