Ingredients
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices1/4 cup olive oil, divided 1 pound medium carrots, grated2 cups water1-1/2 cups sugar1 to 2 tablespoons prepared horseradish1 tablespoon butter1 cup chopped onion2 cups shredded Swiss cheese1 carton (8 ounces) mascarpone cheese2 tablespoons mayonnaise1 tablespoon sour cream1 boneless beef top loin steak (12 to 14 ounces)
Preparation
Preheat oven to 350°. Place baguette slices on baking sheets; brush with 2 tablespoons olive oil. Bake until toasted, about 10 minutes.
Place carrots and water in a large saucepan; bring to a boil over medium-high heat. Cook, uncovered, 10 minutes. Add sugar; cook on medium heat until thickened, about 15 minutes, stirring occasionally. Remove from heat; add desired amount of horseradish and mix well. Cool.
Meanwhile, in a small saucepan over medium-low heat, melt butter. Cook and stir onions until golden brown and tender, 10-12 minutes; cool. Stir in cheeses, mayonnaise and sour cream.
In a large cast-iron or other heavy skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Let stand 5 minutes; cut into thin slices.
To serve, spread cheese mixture on each baguette slice. Add a piece of steak; top with carrot mixture.
