One of the most popular starters we’ve had on the menu up in The Cache, our Beef & Blue Cheese Tart, makes the most of juicy Colorado beef. A puff pastry shell holds a melt-in-your-mouth combination of seared tenderloin and a rich jalapeno demi-glace. It’s served with crumbled blue cheese and bright accents of red pepper and chive coulis. Is your mouth watering yet? Stop by and have a taste or try the recipe below!
Beef & Blue Cheese Tart
- 1 sheet puff pastry, cut into 5″ x 5″ squares
- 2 egg yolks beaten with 1 Tbsp. water
- 8 oz. beef demi-glace, homemade or store-bought
- 1 jalapeno, roasted & seeded
- 16 oz. filet mignon, cut into small cubes
- 1 Tbsp. kosher salt
- 1 tsp. black pepper
- 1 oz. olive oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 oz. blue cheese crumbles
- 1 oz. red pepper coulis, recipe below
- 1 oz. chive coulis, recipe below
Preheat oven to 450F. Brush puff pastry squares with egg yolk mixture. Spray a baking sheet with cooking spray and place pastry squares on pan. Bake for 6-8 minutes until golden brown and pastry has risen. Set aside to cool.
Melt demi-glace in a saucepan over medium heat. Remove from heat and cool slightly. Add to a food processor with jalapeno and process until smooth.
Cube beef and season with salt and pepper. Heat oil in pan until just before smoking point, add garlic and shallot and sauté for 30 seconds. Add beef and sear on all sides. Add demi-glace mixture and bring to boil. Remove from heat.
Using a pairing knife, cut off the tops of each puff pastry to make pastry boats. Ladle beef and sauce into pastry. Sprinkle with crumbled blue cheese. Drizzle red pepper and chive coulis on beef and around the plate. Serves 4.
Red Pepper Coulis
- 2 red bell peppers, roasted, peeled & seeded
- 1/4 cup rice wine vinegar
- 1 Tbsp. kosher salt
- 1 tsp. black pepper
Blend in food processor until smooth consistency
Chive Coulis
- 4 oz. chives
- 1/4 cup champagne vinegar
- 1 Tbsp. kosher salt
- 1 tsp. white pepper
Blend in food processor until smooth consistency
